“Tis the season for roasting and root vegetables! Size matters…..make sure your vegetables are all cut to the same size; otherwise some will cook faster than others and others, not at all. You can substitute the butter with a really nice EVOO or other vegetable oil. Serve with a warm spinach salad and crusty bread.
Pan-Roasted Root Vegetables
- 4 T. unsalted butter
- 1 white turnip, unpeeled and 1 inch dice
- 2 carrots, 1 inch dice
- 2 small parsnips, peeled and 1 inch dice
- 1/2 celery root, peeled and in inch dice
- 8 Brussel sprouts, halved if large
- 4 fresh Sprigs Thyme
- 1 1/2 t. Kosher Salt
- 1/2 t. freshly ground black pepper
- 2 celery ribs, 1 inch dice
Mel the butter in a large (12 inch) saute pan that has a tight fitting lide. When the butter is melted, add everything but the celery ribs and toss with the butter. Cover the pan and cook over low heat for 10 minutes. add the celery and stir the vegetables. Cover the pan again and continue to cook for another 5 minutes, untill all teh vegies are tender. If they’re too dry, add a few tablespoons of water. Taste for seasonings and serve hot.
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