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Slow-Roasted Root Vegetables

Updated February 23, 2016
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This image courtesy of JosephDeLeo.cookstr.com

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.

Serves6

Cooking Methodroasting

CostInexpensive

Easy

Total Timeunder 2 hours

OccasionCasual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationdiabetic, egg-free, gluten-free, halal, healthy, kosher, low cholesterol, peanut free, soy free, tree nut free, vegetarian

Mealdinner

Taste and Texturebuttery, herby, savory

Type of Dishvegetable

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

Instructions

Preheat the oven to 350°F.

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.

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

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