PAN-ROASTED ROOT VEGETABLES

PAN-ROASTED ROOT VEGETABLES image

Number Of Ingredients 10

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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.