Stovetop roasted root vegetables

4 servings
10 min
20 min
Very Easy
A great side dish to serve with my Broasted Corned Beef and Satuéed Savoy Cabbage.


Number of serving: 4
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


  • 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.


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