Slow-Roasted Root Vegetables
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.
Total Timeunder 2 hours
OccasionCasual Dinner Party, Family Get-together
Recipe Courseside dish
Dietary Considerationside dish
Taste and Texturebuttery, herby, savory
Type of Dishvegetable
- 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
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.
2008 Barbara Scott-Goodman