Best Pan Roasted Root Vegetables Recipes

PAN-ROASTED ROOT VEGETABLES

Pan-Roasted Root Vegetables image

Provided by Sam Sifton

Time 30m

Yield Serves 4

Number Of Ingredients 13

Ingredients

1/4 cup extra-virgin olive oil
4 garlic cloves, crushed
1 large celery root, peeled and diced small
4 medium carrots, peeled and diced small
5 medium parsnips, peeled and diced small
4 celery ribs, peeled and diced small
Celery leaves from the tops of ribs, chopped
3 sprigs fresh thyme
White wine or chicken stock, optional
4 tablespoons butter
2 tablespoons chopped flat-leaf parsley
Kosher salt
freshly ground black pepper

Steps:

Heat the olive oil in one or two large skillets. (Don't crowd the vegetables.) When the oil begins to shimmer, add the garlic and sauté until the cloves just begin to color, about 3 minutes.
Add the diced vegetables, celery leaves and thyme, and turn heat to high. Cook, stirring frequently, for 5 to 7 minutes, until the vegetables start to color around the edges. Reduce the heat to medium and continue to cook, stirring frequently, 5 to 6 minutes more. Add a splash of water, white wine or chicken stock and cook another 5 to 6 minutes.
When the vegetables are tender and lightly caramelized, add the butter and stir. Add the parsley and season aggressively with salt and pepper.

Nutrition Facts : @context http, Calories 385, UnsaturatedFat 15 grams, Carbohydrate 38 grams, Fat 26 grams, Fiber 10 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 756 milligrams, Sugar 10 grams, TransFat 0 grams

PAN-ROASTED ROOT VEGETABLES - BALTHAZAR

Pan-Roasted Root Vegetables - Balthazar image

I Just love this recipe! It is an excellent accompaniment for winter meat dishes, such as 7-hour lamb, a la Anthony Bordain, or Balthazar's Braised Short Ribs. It is both quick and very easy to prepare, super flavorful and with no potatoes, it makes a nice alternative to traditional winter vegetable dishes.

Provided by rpeters

Categories Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup extra virgin olive oil
4 garlic cloves, crushed
1 large celery root, peeled and diced small
4 medium carrots, peeled and diced small
5 medium parsnips, peeled and diced small
4 celery ribs, peeled and diced small
celery leaves from the tops rib, chopped
3 sprigs fresh thyme
white wine (optional) or chicken stock (optional)
4 tablespoons butter
2 tablespoons chopped flat leaf parsley
kosher salt & freshly ground black pepper

Steps:

1. Heat the olive oil in one or two large skillets. (Don't crowd the vegetables.) When the oil begins to shimmer, add the garlic and sauté until the cloves just begin to color, about 3 minutes.
2. Add the diced vegetables, celery leaves and thyme, and turn heat to high. Cook, stirring frequently, for 5 to 7 minutes, until the vegetables start to color around the edges. Reduce the heat to medium and continue to cook, stirring frequently, 5 to 6 minutes more. Add a splash of water, white wine or chicken stock and cook another 5 to 6 minutes.
3. When the vegetables are tender and lightly caramelized, add the butter and stir. Add the parsley and season aggressively with salt and pepper. Serves 4. Adapted from "The Balthazar Cookbook," by Keith McNally, Riad Nasr and Lee Hanson.

Nutrition Facts : Calories 350.6, Fat 25.6, SaturatedFat 9.3, Cholesterol 30.5, Sodium 170.2, Carbohydrate 30.6, Fiber 8.6, Sugar 9.6, Protein 2.7

PAN ROASTED ROOT VEGETABLES RECIPE - (4.3/5)

Pan Roasted Root Vegetables Recipe - (4.3/5) image

Provided by Kathy_S

Number Of Ingredients 10

Ingredients

4 tablespoons unsalted butter, 1/2 stick
1 white turnip, unpeeled, diced into 1 inch pieces
2 carrots, diced into 1 inch pieces
2 small parsnips, peeled and diced into 1 inch pieces
1/2 celery root, peeled and diced into 1 inch pieces
8 brussels sprouts, halved if large
4 fresh thyme sprigs
1 1/2 teaspoons kosher salt
1/2 teaspoons freshly gound black pepper
2 celery ribs, diced into 1 inch pieces

Steps:

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.

PAN-ROASTED ROOT VEGETABLES

PAN-ROASTED ROOT VEGETABLES image

Categories Side Sauté Healthy

Number Of Ingredients 10

Ingredients

4 tablespoons unsalted butter
1 white turnip, unpeeled and 1 inch diced
2 carrots, 1 inch diced
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 teaspoons freshly ground black pepper
2 celery ribs, 1 inch diced

Steps:

Melt the butter in a large (12 inch) sauté 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.