2 T. olive oil
1 clove garlic, minced
1 leek, roughly chopped
1 medium sweet potato, peeled and diced into 1-inch cubes
1 medium beet, peeled and diced into 1-inch cubes
2 handfuls brussels sprouts, halved
3 red potatoes, diced into 1-inch cubes
1/2 c. bread crumbs
1 crisp apple, cored an diced into 1-inch cubes
Salt and Pepper
3/4 c. freshly grated sharp white Cheddar
Chopped fresh parsley
Preheat oven to 375 degrees. Warm the olive oil and garlic in an ovenproof Dutch oven over medium-high heat. Add the leek, sweet potato, beets, brussels sprouts, and potatoes and toss to coat. Cook over medium-high heat for 12-15 minutes, shaking the pan a couple of times. The vegetables should start to brown.
When the vegetables are finished cooking, remove the Dutch oven from the heat and stir in the apple. Season with freshly ground salt and pepper. Sprinkle with the breadcrumbs and the freshly grated cheese. Place the Dutch oven, uncovered, in the the oven. Bake for 35-40 minutes, or until the crumbs and cheese are starting to brown. Garnish with chopped parsley.