The Dish | Slow Sautéed Root Vegetables in Butter

At a recent family gathering, we were preparing for the usual BBQ fare of burgers, hot dogs, and chicken. As I considered the options for sides, I spotted a bundle of multi-colored carrots in my refrigerator and found inspiration for a delightful sauté! This dish is an easy and flavorful accompaniment to any BBQ or group gathering. It’s simple to prepare and can be served hot or at room temperature. Don’t skip the butter – it makes the recipe POP!

  • 4 large carrots (multi-colored), sliced into thin rounds
  • 2 parsnips, peeled, sliced into thin rounds
  • 1 large, sweet potato, peeled and cut into small cubes of similar size for even cooking
  • 1 medium rutabaga, peeled and cut into small cubes of similar size for even cooking
  • 6 tablespoons unsalted butter
  • Salt and freshly ground black pepper
  • Preheat cast iron skillet on the stove over medium heat for about 5 minutes to ensure even heating.
  • Add the unsalted butter to the preheated skillet. Let the butter melt completely and start to bubble slightly, but avoid browning it.
  • Add the prepared root vegetables to the skillet in a single layer, if possible. Stir gently to coat all the vegetables evenly with the melted butter.
  • Sprinkle salt and freshly ground black pepper over the vegetables and stir gently to distribute the seasoning evenly.
  • Reduce the heat to medium-low and let the vegetables sauté slowly, stirring occasionally to prevent sticking and ensure even cooking. This process should take about 30-40 minutes. The goal is to cook the vegetables until they are tender and slightly caramelized, without burning.
  • Test the vegetables for doneness by piercing them with a fork. They should be tender but not mushy. If needed, continue cooking for an additional 5-10 minutes, stirring occasionally.
  • Once the vegetables are perfectly tender and caramelized, remove the skillet from the heat.
  • Serve immediately as a side dish or as part of a main course.


  • For added flavor, consider adding a few sprigs of fresh thyme or rosemary during the sautéing process.
  • You can also experiment with other root vegetables like turnips, beets, or radishes.
  • Ensure you stir the vegetables occasionally to prevent them from sticking to the skillet and to promote even cooking.
  • Enjoy the rich, buttery flavor and the natural sweetness of slow-sautéed root vegetables!

Leave a Reply

The Exedra comments section is an essential part of the site. The goal of our comments policy is to help ensure it is a vibrant yet civil space. To participate, we ask that Exedra commenters please provide a first and last name. Please note that comments expressing congratulations or condolences may be published without full names. (View our full Comments Policy.)

Your email address will not be published. Required fields are marked *