(12 inch dutch oven, 22 coals on lid to make a 400 degree oven, 9 coals in a ring under the oven)

Ingredients

  • 1 pound green beans, trimmed
  • 1/2 pound baby carrots (2 cups) or a few carrots sliced into sticks
  • 1 medium red onions, cut into slices
  • 1 large red bell peppers, seeded and cut into 1/2-inch strips
  • 1 large yellow bell peppers, seeded and cut into 1/2-inch strips
  • 1 small turnip, peeled and cut in ½ inch dice
  • 1 parsnip, peeled and cut into sticks
  • 8 sprigs fresh thyme
  • Salt and pepper
  • 4 cloves garlic, minced
  • 1/3 cup olive oil
  • 1 1/2 teaspoons dried basil
  • 1/2 teaspoon paprika

Preparation

  1. Preheat oven to 400°F.
  2. Cut green beans in half. Spread on prepared pan along with carrots, onions, peppers, turnip and thyme sprigs. Sprinkle with salt and pepper.
  3. Whisk garlic, olive oil, basil, paprika, salt and pepper together in a small bowl.
  4. Pour mixture over vegetables and toss to coat evenly. Roast for 20 minutes. Using a wide spatula, turn vegetables.
  5. Roast until tender, 15 to 25 minutes more.