Pan-Roasted Root Vegetables

Ingredients

• ¼ 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    430 calories; 26 grams fat; 9 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 48 grams carbohydrates; 12 grams dietary fiber; 13 grams sugars; 4 grams protein; 30 milligrams cholesterol; 783 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4

Preparation

1. Heat the olive oil in one or two large skillets. (Don’t crowd the vegetables.) When the oil begins to shimmer, add the garlic and sauté until the cloves just begin to color, about 3 minutes.
2. Add the diced vegetables, celery leaves and thyme, and turn heat to high. Cook, stirring frequently, for 5 to 7 minutes, until the vegetables start to color around the edges. Reduce the heat to medium and continue to cook, stirring frequently, 5 to 6 minutes more. Add a splash of water, white wine or chicken stock and cook another 5 to 6 minutes.
3. When the vegetables are tender and lightly caramelized, add the butter and stir. Add the parsley and season aggressively with salt and pepper.

30 minutes