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Pan-roasted Root Vegetables (Barefoot Contessa)


Surprisingly easy to make yet so delicious. Serve with chicken, beef or pork.


4 Tbsp (½ stick) unsalted butter
1 white turnip, unpeeled and 1-inch diced
2 carrots, 1-inch diced
2 small parsnips, peeled and 1-inch diced
½ celery root, peeled and 1 - inch diced
8 Brussels sprouts, halved if large
4 fresh thyme sprigs
tsp kosher salt
½ tsp freshly gound black pepper
2 celery ribs, 1-inch diced
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Melt butter in a large saute pan that has a tight-fitting lid. When the butter is melted, add the turnip, carrots, parsnips, celery root, Brussels sprouts, thyme, salt and pepper and toss with the butter. Cover the pan and cook over low heat for 10 minutes. Add the celery and stir the vegetables. Cover the pan again and continue to cook for another 5 minutes, until all the vegetables are tender. If they're too dry, add a few tablespoons of water. Taste for seasoning and serve hot.

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Keywords: stir fry, toasted, chip, grilled, twice baked, oven roasted, honey roasted, slow roasted, skillet roasted, fire roasted