- 2 tablespoons unsalted butter
- 3 tablespoons olive oil
- 4 carrots, peeled, trimmed, and cut into 1-inch pieces
- 3 parsnips, peeled, trimmed, and cut into 1-inch pieces
- 1 large yellow turnip or rutabaga (2 pounds), peeled, trimmed, and cut into 1-inch pieces
- 4 medium red potatoes, unpeeled and cut into 1-inch pieces
- Kosher salt
- Freshly ground black pepper
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- Preheat the oven to 350°F.
- Put a heavy roasting pan over 2 burners on the stove. Heat the butter and olive oil over medium-high heat. Add the carrots, parsnips, turnip, and potatoes and cook, stirring occasionally, until browned in places, about 5 minutes. Generously season the vegetables with salt and pepper to taste. Add the rosemary and thyme and stir well to combine.
- Roast the vegetables in the oven until soft when pierced and golden brown, about 1 hour. Transfer to a large platter and serve.