Pan Roasted Root Vegetables

By ngaldi

Ingredients

• 4 tablespoons (1/2 stick) unsalted butter
• 1 white turnip, unpeeled and and 1-inch dice
• 2 carrots, 1-inch dice (preferably from carrots with the greens attached)
• 2 small parsnips, peeled and 1-inch diced
• 1/2 celery root, peeled and 1-inch diced
• 8 Brussels sprouts, halved if large
• 4 fresh thyme sprigs
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 celery ribs, 1-inch diced

Details

Servings 4

Preparation

Step 1

Melt butter in a large (12-inch) 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 seasonings and serve hot.