This is an impressive dish to serve family style with a rotisserie chicken on a crisp fall evening. Many chefs will tell you the best way to make roasted vegetables is to parboil them before throwing them in the oven, but that can take a lot of time. The lid on the Every Day Pan is safe for oven use up to 400 degrees Fahrenheit and makes it easy to give vegetables a quick steam before roasting, which has the same effect as parboiling.
Level
Beginner
Prep Time
15 minutes
Cook Time
45 minutes
Serves
8-10
Cook it With Our
Directions
- Preheat oven to 300 degrees Fahrenheit.
- Slice all vegetables into ¼-inch rounds or half moons.
- Heat up butter in a 12 Inch Cast Iron Pan over medium and fry thyme for 3 minutes. Pour into a small bowl with honey and set aside.
- Arrange vegetables tightly in a circular pattern. Add liquid, then cover and transfer to oven.
- Bake with lid on for 20 minutes.
- Remove from the oven and turn temperature up to 425 degrees Fahrenheit. Brush vegetables with remaining thyme-honey butter, season liberally with salt, and return to the oven for 15-20 minutes, or until vegetables are soft and starting to brown.
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