Slow-Roasted Root Vegetables

Course Side Dishes Total Time Under 2h

Ingredients in this Recipe

1 large yellow turnip or rutabaga (2 pounds), peeled, trimmed, and cut into 1 inch pieces
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 tablespoons unsalted butter
3 parsnips, peeled, trimmed, and cut into 1 inch pieces
3 tablespoons olive oil
4 carrots, peeled, trimmed, and cut into 1 inch pieces
4 medium red potatoes, unpeeled and cut into 1 inch pieces
Freshly ground black pepper
Kosher salt

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