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.
Serves6
Cooking Methodroasting
CostInexpensive
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
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Preheat the oven to 350°F.
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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.
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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
