Roasted Winter Root Vegetables with Herb Butter

Name: Roasted Winter Root Vegetables with Herb Butter
Yield: Makes 6 servings
Cuisine: American
Ingredients: ½ lb carrots, peeled and cut into 1-inch pieces; ½ lb parsnips, peeled and cut into 1-inch pieces; ½ lb yams or sweet potatoes, peeled and cut into 1-inch pieces; ½ lb rutabagas, peeled and cut into 1-inch pieces; 2 teaspoons chopped fresh thyme leaves; 2 teaspoons chopped fresh sage leaves; 2 tablespoons unsalted butter; 1 tablespoon extra-virgin olive oil; Kosher salt and freshly ground pepper

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Oakville Grocery The Cookbook

By Weldon Owen

Published 2023

About

What better way to showcase winter’s vegetables than roasting them and tossing them with a fragrant herb butter. This is a great side dish to the roast chicken that anchors this menu, but it also nicely complements pan-seared steaks or even an old-fashioned pot roast.

Ingredients

½ lb carrots, peeled and cut into 1-inch pieces
½ lb parsnips, peeled and cut into 1-inch pieces
½

Americas
United States
Dinner
Vegetarian
Winter
California
Gluten-free

Method

Preheat the oven to 450°F.

Bring a large pot three-fourths full of salted water to a boil over high heat. Add the carrots, parsnips, and rutabagas and simmer until the vegetables give slightly when pierced with a fork, about 4 minutes.

Drain well. Transfer to a large sh