Warming Winter Pan-Roasted Root Vegetables

Basic Information
Gluten Free Warming Winter Pan-Roasted Root Vegetables Serves 4-6
Ingredients:
2 tablespoons unsalted butter (¼ stick)2 tablespoons extra virgin olive oil1 turnip, peeled and 1 inch diced8 Brussels sprouts, halved2 carrots, peeled and cut into 1 inch dice2 parsnips, peeled and cut into 1 inch dice1/2 celery root, peeled and cut into 1 inch dice4 fresh thyme sprigs1 1/2 teaspoons salt1/2 teaspoon freshly ground black pepper2 celery ribs, 1 inch dice
Preparation:
Melt butter and olive oil in a large sauté pan that has a tight fitting lid. When the butter is melted, add the turnip, carrots, parsnips, celery root, Brussels sprouts, thyme, salt and pepper. Toss to coat. Cover the pan and cook over medium-low heat for 10 minutes. Add the celery and stir the vegetables. Cover the pan again and continue to cook for another 5 minutes, until all the vegetables are tender. If they’re too dry, add a few tablespoons of water. Taste for seasonings and serve.Author: Jessica P. Cooper HHC, AADP, Health Supportive Chef and Nutrition Educator