Caramelized Root Vegetables for 6 to 8 people

RECIPE

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

TOOLS

• 8 inch knife
• cutting board
• vegetable peeler
• 1 wooden spoon
• 1 large oven safe sauté pan (or a pan and a large roasting dish/tray)

INGREDIENTS

2 large onions, chopped

3 carrot, round chopped

3 stick of celery, chopped

3 potatoes, small quartered

2 turnips, round chopped and sliced in half

2 parsnips, round chopped

1 clove of garlic
3 tbsp of olive oil
3 tbsp of butter
1 handful of thyme branches
1/2 tbsp of salt (adjust to taste)
1/2 tbsp of pepper

METHOD

1. Pre-heat oven to 425° F/ 220° C.
2. Carefully wash and scrub each vegetable, removing any excess dirt and grime.
3. Peel the skin off of the carrot and onion, and chop each vegetable into bite size pieces.
4. Heat olive oil in skillet over medium-high heat.
5. Add chopped onion, carrots, celery, potato, and turnip to the oil and sauté for ten minutes.
6. Add thyme branches, and salt and pepper.
7. Add garlic, and butter, and sauté for an additional two minutes.
8. Put oven-safe pan in the oven (or transfer to a roasting pan/dish), and cook for an additional 10 – 15 minutes (until vegetables are tender).

For a smalle portion, see original recipe.

Photo Credit: Matthew G. Piccolo