How do you feel about parsnips and turnips? Can you imagine your child liking them? I can!
I ask these questions because I think these vegetables often get overlooked. If you’re not sure about them, please trust me that you’ll love them in this recipe. And there a solid chance your kids will too!
Root vegetables are absolutely wonderful this time of year — they’re in the “warming foods” category. Foods that take longer to grow are generally more “warming” than foods that grow quickly.
I will go ahead and toot my own horn here because this is one of my favorite vegetable dishes I’ve ever made! It’s utterly delicious! Just scrumptious!
Ingredients:
- 1 cup roughly chopped red onion (about 1/2 large onion)
- 2 cups peeled and chopped carrots (about 3 large carrots)
- 2 cups peeled and chopped parsnip (about 1 large parsnip)
- 2 cups peeled and chopped turnip (about 1 large turnip)
- 1 dozen small potatoes (Yellow Baby Dutch)
- Olive oil for pan
- 1 tablespoon dried thyme
- 1/2 cup balsamic vinegar
- 1 tablespoon unsalted butter
- Salt and pepper
Preparation:
Prep Time: 10 minutes
Cooking Time: 25 minutes
Preheat the oven to 475 degrees and adjust an oven rack to the center.
Once peeled, cut all vegetables into approximately 1 to 2-inch pieces. The potatoes are often small enough just as they are — if some seem a bit bigger, cut them in half or fourths.
Heat an oven safe, large saute pan (cast iron is perfect) over medium-high heat with the olive oil. First cook the onion until soft, about 3 minutes. Then add the remaining vegetables and thyme and cook over high heat for about 5 minutes, stirring periodically.
Season with salt and pepper and place the pan in the preheated oven for about 25 minutes, stirring approximately every 7 minutes or so.
While the vegetables are in the oven, add the balsamic vinegar to a small saucepan and bring to a boil over high heat.
Pour the balsamic glaze over the vegetables when they come out of the oven, and season everything with salt and pepper to taste. Yum!
