Pan-Roasted Root Vegetables Recipe

Name: Pan-Roasted Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
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

Servings: persons

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

1
Heat the olive oil in one or two large skillets.
2
(Dont crowd the vegetables.)
3
When the oil begins to shimmer, add the garlic and saute until the cloves just begin to color, about 3 minutes.
4
Add the diced vegetables, celery leaves and thyme, and turn heat to high.
5
Cook, stirring frequently, for 5 to 7 minutes, until the vegetables start to color around the edges.
6
Reduce the heat to medium and continue to cook, stirring frequently, 5 to 6 minutes more.
7
Add a splash of water, white wine or chicken stock and cook another 5 to 6 minutes.
8
When the vegetables are tender and lightly caramelized, add the butter and stir.
9
Add the parsley and season aggressively with salt and pepper.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Pan-Roasted Root Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Roasted Root Vegetables

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