1/3 cup olive oil
10 sprigs English thyme
4 cups assorted root vegetables, such as carrots, parsnips and turnips, cut into 1/2″ pieces
1 T. balsamic vinegar
Sea salt to taste

You will also need:
Large skillet with lid
Slotted spoon
Chef’s knife or paring knife
Cutting board

Heat the olive oil in a large skillet and add the thyme. Add the vegetables, cover with a lid and cook for about 10 minutes on medium heat. Remove the lid, add the balsamic vinegar and cook the vegetables for 5-10 minutes uncovered until they caramelize. Salt to taste. Serve warm.

Serves 6-8 people as a side dish.

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