Pan-Roasted Root Vegetables
October, 2004

Serves 8 / A nice change from mashed potatoes, these crusty, caramelized vegetables are made on the stovetop to reserve precious oven space for the turkey.




2 large russet potatoes

3 parsnips, each about 8 inches long

1 large sweet potato

3 medium turnips

3 tablespoons extra-virgin olive oil

1 teaspoon dried thyme

Salt and pepper, to taste



1. Peel and cut vegetables into uniform 1/2-inch cubes. Rinse away any remaining debris under cold water. If making ahead, store in cold salted water. Before cooking, drain and spread vegetables on paper towels to dry well.

2. Transfer vegetables to a large bowl. Toss with olive oil, thyme, salt, and pepper. Heat a large, deep nonstick skillet over medium-high heat. Add vegetables and cook until tender and browned, about 20 minutes. Keep warm on stove or in a 200°F oven.



PER SERVING: 159 cal, 30% fat cal, 5g fat, 1g sat fat, 0mg chol, 2g protein, 27g carb, 4g fiber, 28mg sodium