Info
- Course: Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 49 Times
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Slow-Roasted Root Vegetables
Cookbook
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
297 kcal
12 % daily value
100 % daily value
12 % daily value
1450 mg
84 mg
5 g
14 g
10 g
47 g
10 mg
362 mg
3 g
11 g
13 % daily value
