Slow-Roasted Root Vegetables

Recipe by: Barbara Scott-Goodman | from The Ski Country Cookbook

Cookstr

Course: Side Dish

Total Time: Under 2 Hours

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph De Leo

Colorful and tasty root vegetables–carrots, turnips, parsnips, and potatoes–slow-roasted in butter and olive oil make a beautiful and hearty accompaniment to almost any winter dish. This is an especially good side to serve at a holiday meal.

Yield: Serves 6

INGREDIENTS

2 tablespoons unsalted butter
3 tablespoons olive oil
4 carrots, peeled, trimmed, and cut into 1-inch pieces
3 parsnips, peeled, trimmed, and cut into 1-inch pieces
1 large yellow turnip or rutabaga (2 pounds), peeled, trimmed, and cut into 1-inch pieces
4 medium red potatoes, unpeeled and cut into 1-inch pieces
Kosher salt
Freshly ground black pepper
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme

Directions

1. Preheat the oven to 350°F.

2. Put a heavy roasting pan over 2 burners on the stove. Heat the butter and olive oil over medium-high heat. Add the carrots, parsnips, turnip, and potatoes and cook, stirring occasionally, until browned in places, about 5 minutes. Generously season the vegetables with salt and pepper to taste. Add the rosemary and thyme and stir well to combine.

3. Roast the vegetables in the oven until soft when pierced and golden brown, about 1 hour. Transfer to a large platter and serve.