Pan-Roasted Root Vegetables
This is a study in texture. You are looking for the contrast between a crisp, golden-brown exterior and a tender, yielding center.
Uniformity is the key to even cooking.
Cut your vegetables into pieces of identical size so they hit the pan at the same time and finish together.
- Cast iron or carbon steel skillet
- Chef's knife
- Large mixing bowl
What goes in.
- 1 lbcarrots, peeled and cut into 1-inch chunks
- 1 lbparsnips, peeled and cut into 1-inch chunks
- 1/2 lbgolden beets, peeled and cut into 1-inch cubes
- 3 tbspneutral high-heat oil like grapeseed or avocado
- 1 tspkosher salt
- 2 sprigsfresh thyme
The Crowding Rule
Do not stack the vegetables. If they overlap, they will steam; if they touch the metal in a single layer, they will sear.
The method.
Prep
Toss the cut vegetables in a bowl with the oil and salt until every surface is coated with a thin sheen.
Sear
Place the skillet over medium heat. Arrange the vegetables in a single layer. Let them sit undisturbed for 8 to 10 minutes.
Check
Peek at the underside. If you see deep mahogany spots, it is time to flip.
Finish
Turn the vegetables, scatter the thyme over them, and lower the heat slightly. Cover the pan for the final 5 minutes to ensure the centers are buttery soft.
Other turns to take.
Winter Heat
Add a teaspoon of smoked paprika and a pinch of cayenne before tossing the vegetables.
Citrus Finish
Zest a lemon directly over the finished vegetables immediately after removing them from the heat.
When it doesn't go to plan.
Dry the vegetables thoroughly with a towel after washing them; moisture on the surface creates steam rather than a crust.
Do not peel the golden beets if you prefer a more rustic texture.
If your skillet is small, cook in two batches rather than overcrowding.
The ones that keep coming up.
Why use neutral oil instead of butter?
Butter has milk solids that burn quickly at the high heat required for a proper sear. Use oil for the cooking process and finish with a knob of butter at the very end if you want that richness.
How do I know they are finished?
A paring knife should slide through the thickest piece with zero resistance, like piercing soft butter.
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