Caramelized Root Vegetables

STORY

Root vegetables are one of my favorite staples in my kitchen. They simply last forever – an important feature in a single person’s kitchen.  And when vegetables are caramelized they become sweet, and melt in your mouth. This dish is perfect for those who don’t like bitter greens.

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 10-inch oven safe skillet

INGREDIENTS

1 half onion
1 carrot
1 stick of celery
1 potato
1 turnip
1 clove of garlic
2 tbsp of olive oil
1 tbsp of butter
4 fresh thyme branches
1 tsp of salt
1 tsp 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 five minutes.
6. Add thyme branches, and salt and pepper
7. Add garlic, and butter, and sauté for an additional two minutes.
8. Put skillet in the oven, and cook for an additional 10 – 15 minutes (until vegetables are tender).

Pairs perfectly with the Weekly Rotisserie Chicken.

(Photo Credit: Matthew G. Piccolo)