Stovetop roasted root vegetables

Name: Stovetop roasted root vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: En
Ingredients: 4 Medium Russet Potatoes, peeled and cut into 1” chunks; 4 Large Carrots, peeled and cut into 1” coins; 2 Large Leeks, dark green part and root end removed, cut into 1” coins; 2 Cloves Garlic, peeled but not smashed; 2 Tablespoons Olive Oil; Kosher Salt; Freshly Ground Black Pepper

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4 servings

Very Easy

30 min

A great side dish to serve with my Broasted Corned Beef and Satuéed Savoy Cabbage.

Ingredients

4 Medium Russet Potatoes, peeled and cut into 1” chunks
4 Large Carrots, peeled and cut into 1” coins
2 Large Leeks, dark green part and root end removed, cut into 1” coins
2 Cloves Garlic, peeled but not smashed
2 Tablespoons Olive Oil
Kosher Salt
Freshly Ground Black Pepper

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Preparation

Preparation10 min

Cook time20 min

Set a large sauté pan over medium-high heat and add Olive Oil to thinly coat the bottom of the pan. Use more or less Olive Oil as needed to coat your pan.
When the Oil is very hot, add the prepared vegetables and quickly stir to coat with the oil. Let the vegetables brown without disturbing them unless necessary, but do not allow them to burn. Turn the vegetables once to brown the opposite side.
When the vegetables are nicely caramelized, turn them once more, cover, reduce the heat to simmer and cook for 10 minutes. Season with Kosher Salt and Black Pepper to taste and serve.