Pan-Roasted Root Vegetables

By Carla

Ingredients

• 4 Tbsp (1/2 stick) unsalted butter
• 1 white turnip, unpeeled and 1 inch diced
• 2 carrots, 1 inch diced (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 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 celery ribs, 1 inch diced

Preparation

Step 1

Melt the 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 tbsp of water. taste for seasonings and serve hot.