Campfire Recipe: Roasted Brussels Sprouts or Carrots with Nuts

Yes, I know that vegetable dishes are not everyone’s favorite dish, whether one is camping or not. But I have found that this dish is a favorite if to the pickiest camper. There are many reasons why this recipe is a camping staple for me. One, it is easy. Two, it is flexible and what I mean by that is I am not limited by the vegetable or nuts. This flexibility allows me to use some of the bits I may have in the camp kitchen without sacrificing taste or the dish looking like an assortment of leftovers. Finally, the last reason this recipe is always on the camping menu is the fact that I can make it and place it on the coals to cook without any more attention. This allows me to move on to the other dishes in the meal that may require more attention.

Campfire Recipe:  Roasted Brussels Sprouts or Carrots with Nuts

Ingredients

Spray or liquid oil

1 ½ pounds of fresh or frozen Brussels sprouts or carrots cut at an angle in thick slices

½ cup of nuts

2 Tablespoons of olive oil

2 cloves of garlic

Ground salt and pepper

Steps

1. Build a fire to prepare the coals.
2. Spray with oil or rub the inside of a 10-inch Dutch oven with liquid oil.
3. If the Brussels sprouts are fresh, trim. If using carrots, make sure they have been cut into thick slices. Place in 10-inch Dutch oven.
4. Take your choice of nuts and chop as you would like. While some people tend to go with a fine cut, I find this hard to pick up with the vegetable so I tend to go with a larger chop. Once cut to your liking, place in Dutch oven.
5. Add two tablespoons of olive oil.
6. Finely chop the two cloves of garlic and place in 10-inch Dutch oven.
7. Sprinkle with salt and pepper to your taste. Mix the contents of the Dutch oven and place lid on.
8. Move the filled 10-inch Dutch oven to a heat resistant surface.
9. Arrange 10 prepared coals in a circle on the heat resistant surface and place Dutch oven on top of this ring.
10. On the lid, place 20 prepared coals.
11. Cook this vegetable dish for 30 minutes.
12. Once the time period is up, knock off the coals from the lid and remove the Dutch oven from the circle of coals.

When serving this dish, you may notice that the vegetables ore a bit crispy but tender. If this style of vegetable is not to your liking, place the Dutch oven back on the coals and cook for another 10 to 15 minutes.