Pan Roasted Root Vegetables

 

Last night, I made the Pan Roasted Root Vegetables as a side for dinner. This recipe was very exciting for me because it contained FOUR vegetables that I had never eaten -- parsnips, turnips, brussel sprouts, and celery root -- all from a girl who feels like she knows her way around the produce department...apparently not. When I started making the dish, which calls for both celery and celery root, I realized I had only bought celery, even after researching the difference. So I add a few extra pieces of all of the other veggies and promised myself to pick up celery root for next time.

Side Note: The thyme in the dish smelled amazing! I really should cook with fresh herbs more often!

When it was all finished and I had stolen a few tastes while it was hot and fresh, I decided that I loved the parsnips and brussel sprouts and didn't like the turnips.  My husband concurred. We will definitely make this recipe again!