Pan-Roasted Root Vegetables
Cut your root vegetables into uniform, bite-sized cubes and sear them in a heavy cast-iron skillet over medium-high heat until they develop a deep brown crust, finishing with a brief stint in the oven if they need more softening inside.
Uniformity is your only real challenge.
Because vegetables have varying water contents, keep your cuts consistent so they reach the finish line at the same time.
- 12-inch cast-iron skillet
- Sharp chef's knife
- Sturdy metal spatula
What goes in.
- 1 lbcarrots, peeled and cut into 1-inch chunks
- 1 lbparsnips, peeled and cut into 1-inch chunks
- 1 lbYukon Gold potatoes, scrubbed and cubed
- 3 tbspneutral oil like grapeseed or avocado
- 1 tspkosher salt
- 2sprigs of fresh rosemary
Don't overcrowd the pan
If you pile the vegetables too high, they will steam in their own juices instead of searing. You need to hear a steady sizzle, not a low bubble.
The method.
Heat the skillet
Place the empty cast-iron skillet over medium-high heat for three minutes before adding the oil.
Sear the vegetables
Add the vegetables in a single layer. Let them sit undisturbed for 5 minutes until the bottom side shows a dark, mahogany crust.
Toss and rotate
Use the spatula to flip the vegetables. Continue cooking for another 8 to 10 minutes, turning occasionally so every face hits the hot iron.
Finish and season
Add the rosemary sprigs during the final 2 minutes. Once the center of the thickest piece yields to a knife, remove from heat and sprinkle with salt.
Other turns to take.
Sweet Earth
Add 4 ounces of cubed beet. Keep these separate in the pan or they will bleed their color onto everything else.
Aromatic Edge
Toss in 4 cloves of smashed garlic during the last 3 minutes of cooking to infuse the oil without burning.
When it doesn't go to plan.
Pat your vegetables dry with a kitchen towel before they hit the pan; any residual water will hinder the browning process.
If the vegetables are browned but still hard in the middle, slide the entire skillet into a 400°F oven for 10 minutes.
Seasoning with salt before cooking draws out moisture, which softens the vegetables too quickly; wait until the end for the best texture.
The ones that keep coming up.
Can I use butter instead of oil?
Butter has milk solids that will burn at the heat levels required for a hard sear. Stick to an oil with a high smoke point.
Do I have to peel everything?
Potatoes and carrots can stay unpeeled if scrubbed well, but parsnips have a woody skin that should always be removed.
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