2 lbs. root vegetables, such as potatoes, sweet potatoes, carrots, parsnips, turnips. and not a root, but butternut squash.
1/4 lb. small onions (chippalennie, or pearl
2 tablespoons olive oil
1 teaspoon coarse sea salt
1 teaspoon black pepper corns, cracked
3 sprigs thyme, fresh
3 sprigs rosemary, fresh
3 stripe of bacon, cooked crisp, cut in 1" pieces, for garnish
Preheat and oil a 16" dutch oven to 450°f. with 16 charcoals on the bottom, and 18 to 20 on top. Scrub or peel vegetables, according to type. Cut to 1" to 2" bite size pieces. Peel and leave shallots and onions whole. Place vegetables in a 12" deep dutch Oven, and pour in enough boiling water to cover. Bring back to a boil, and simmer until vegetables are lightly cooked, but not tender. about 5 minutes. Drain vegetables and place in the 16" dutch oven. Brush them with oil and sprinkle them with the salt and cracked pepper corns. Add herbs on top of vegetables. Cover and roast vegetables until golden brown, crisp, and tender, about 30 to 35 minutes. Turn vegetables over halfway through the cooking. Serve hot, garnished with bacon and a few sprigs of parsley. Serves 8.