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Pan Roasted Winter Vegetables picture

Pan Roasted Winter Vegetables

This recipe makes Brussels sprouts truly delicious when combined with other roasted vegetables. Add other favorite winter vegetables if you like (squash, sweet potatoes, broccoli); just be sure to cut everything about the same size.

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  • 4 tablespoons unsalted butter or extra virgin olive oil
  • 1 white turnip, peeled and chopped into 1/2-inch pieces
  • 2 carrots, peeled and chopped into 1/2-inch pieces
  • 2 parsnips, peeled and chopped into 1/2-inch pieces
  • 8 Brussels sprouts, halved or quartered if large
  • a few sprigs fresh thyme
  • 2 celery ribs, chopped into 1/2-inch pieces

Serves 4

  1. Heat the oil or butter in a large skillet over medium heat. When hot, add the turnips, carrots, parsnips, Brussels sprouts and thyme. Toss with 1 teaspoon salt and 1/2 teaspoon black pepper, ensuring that all vegetables become nicely coated with the butter or oil.
  2. Cover the pan (if you don't have a lid use aluminum foil) and turn the heat to low. Cook for 10 minutes.
  3. Add the celery and stir the vegetables well. Cover the pan again and continue to cook for 5 minutes more, or until the vegetables are tender to your liking.
  4. Taste the vegetables and add more salt and pepper as desired. Serve hot.