Slow-roasted root vegetables

Colourful and tasty root vegetables—carrots, turnips, parsnips, and potatoes—slow-roasted in butter and olive oil, make a beautiful and hearty accompaniment to almost any winter dish.

Ingredients

• 2 tbsp. unsalted butter
• 3 tbsp. 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 and freshly ground black pepper
• 1 tsp. chopped fresh rosemary
• 1 tsp. chopped fresh thyme

2 Put a heavy roasting pan over 2 burners on the stove. Heat the butter and olive oil over medium-high heat. Add the carrots, parsnips, turnips, and potatoes and cook, stirring occasionally, until browned in places, about 5 minutes. Generously season the vegetables with salt and pepper to taste. Add the rosemary and thyme and stir well to combine.

3 Roast the vegetables in the oven until soft when pierced and golden brown, about 1 hour. Transfer to a large platter and serve.

Serves 6 

Excerpted from The Ski Country Cookbook  

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