Meatless Mondays - August 2nd

Looking in my hydrator, I found one of this root vegetable and two of these and sundry others.  What to do with those root vegetables.  Some of them are not my favorites.

I turned to Ina, Back to Basics, to see if she had an answer to my question and sure enough, there was roasted root vegetables.  She had both pan roasted and oven roasted and I opted for the pan roasted.

I had most of the vegetables, listed, but I think this recipe would work with any of the root vegetables.  I added some Worcestershire sauce to this recipe because it looked bland but I did not add enough.  Balsamic vinegar would be a good choice to add, rather than the Worcestershire sauce.

Pan Roasted Root Vegetables

canola oil

1 white turnip, chunked

 carrots, sliced one half inch in size

2 small or one large parsnip, sliced
8 Brussels sprouts, halved
1/2 teaspoon dried thyme

1/2 teaspoon kosher salt

dash of black pepper
2 celery ribs, one inch sliced

Method:

Pour a 2 - 3 tablespoons of oil in a large saute pan with fitted cover.
When oil heats up, add carrots, turnip, parsnip, Brussels sprouts, thyme, salt and pepper.  Toss with oil.
Cover pan with tight fitting lid and cook over low heat for ten minutes.
Add the celery and stir the vegetables.

Cover again and cook for another five minutes.

If you find the vegetables are too dry, add a little water.

You are ready to eat.

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