Slow-Roasted Root Vegetables Recipe

Name: Slow-Roasted Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 3 tablespoons olive oil; 4 carrots, peeled, trimmed, and cut into 1-inch pieces; 3 parsnips, peeled, trimmed, and cut into 1-inch pieces; 1 large yellow turnip or rutabaga (2 pounds), peeled, trimmed, and cut into 1-inch pieces; 4 medium red potatoes, unpeeled and cut into 1-inch pieces; Kosher salt; Freshly ground black pepper; 1 teaspoon chopped fresh rosemary; 1 teaspoon chopped fresh thyme

Servings: persons

2 tablespoons unsalted butter
3 tablespoons olive oil
4 carrots, peeled, trimmed, and cut into 1-inch pieces
3 parsnips, peeled, trimmed, and cut into 1-inch pieces
1 large yellow turnip or rutabaga (2 pounds), peeled, trimmed, and cut into 1-inch pieces
4 medium red potatoes, unpeeled and cut into 1-inch pieces
Kosher salt
Freshly ground black pepper
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme

1
Preheat the oven to 350F.
2
Put a heavy roasting pan over 2 burners on the stove.
3
Heat the butter and olive oil over medium-high heat.
4
Add the carrots, parsnips, turnip, and potatoes and cook, stirring occasionally, until browned in places, about 5 minutes.
5
Generously season the vegetables with salt and pepper to taste.
6
Add the rosemary and thyme and stir well to combine.
7
Roast the vegetables in the oven until soft when pierced and golden brown, about 1 hour.
8
Transfer to a large platter and serve.

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 3 tablespoons olive oil, 4 carrots, peeled, trimmed, and cut into 1-inch pieces, 3 parsnips, peeled, trimmed, and cut into 1-inch pieces, and more.

Yes, Slow-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.

Slow-Roasted Root Vegetables

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