← Back to Search Results
roasting
Slow-Roasted Root Vegetables

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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.


© 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%)
1450mg
84mg
5g
14g
10g
47g
10mg (3%)
362mg (15%)
3g (17%)
11g (17%)
2mg (13%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
cooking-for-friends Cooking for Friends
by Gordon Ramsay
lucid-food Lucid Food
by Louisa Shafia
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
west-coast-cooking West Coast Cooking
by Greg Atkinson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?