Slow-roasted root vegetables

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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.


  • 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

Preheat the oven to 350°F.

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.

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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Slow-roasted root vegetables