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Slow-Roasted Root Vegetables Recipe-18252

Photo by: Joseph De Leo
Comments: 0


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


  • 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


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.

© 2008 Barbara Scott-Goodman

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving.


Nutritional Information

Nutrients per serving (% daily value)

297kcal (15%)
116mg (12%)
60mg (100%)
372mcg RAE (12%)
10mg (3%)
362mg (15%)
3g (17%)
11g (17%)
2mg (13%)

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