Recipe courtesy of Tyler Florence

Herbed Root Vegetables

  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 6 to 8 servings
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Ingredients

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

1 pound new potatoes, scrubbed

1 pound baby carrots, trimmed and scrubbed

1 pound baby turnips, trimmed and scrubbed

1 pound baby parsnips, trimmed and scrubbed

Kosher salt and freshly ground black pepper

Herb Butter:

1/2 pound unsalted butter, softened

1/2 cup mixed chopped fresh herbs like thyme, mint, chives, parsley, or chervil

Kosher salt and freshly ground black pepper

Directions

  1. Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
  2. Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
  3. To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.

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