Slow-Roasted Root Vegetables

• 2 tablespoons unsalted butter
• 3 tablespoons olive oil
• 4 carrots, peeled, trimmed, and cut into 1-inch pieces
• 3 parsnips, peeled, trimmed, and cut into 1-inch pieces
• 1 large yellow turnip or rutabaga (2 pounds), peeled, trimmed, and cut into 1-inch pieces
• 4 medium red potatoes, unpeeled and cut into 1-inch pieces
• Kosher salt
• Freshly ground black pepper
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme

1. Preheat the oven to 350F.
2. Put a heavy roasting pan over 2 burners on the stove.
3. Heat the butter and olive oil over medium-high heat.
4. Add the carrots, parsnips, turnip, and potatoes and cook, stirring occasionally, until browned in places, about 5 minutes.
5. Generously season the vegetables with salt and pepper to taste.
6. Add the rosemary and thyme and stir well to combine.
7. Roast the vegetables in the oven until soft when pierced and golden brown, about 1 hour.
8. Transfer to a large platter and serve.

unsalted butter, olive oil, carrots, parsnips, red potatoes, kosher salt, freshly ground black pepper, rosemary, thyme

Taken from www.cookstr.com/recipes/slow-roasted-root-vegetables (may not work)