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