Roasted Root Vegetable Hash

Parsnips, carrots, and potatoes roasted hard until the edges crisp, tossed with thyme and brown butter.

This hash is what a North Country root cellar turns into once you stop overthinking it. Parsnips, carrots, and potatoes are what keep best through a long winter, and roasted hot and hard rather than gently, they turn into something closer to candy at the edges — caramelized, a little charred in spots, and deeply savory in the middle. Brown butter, tossed through at the very end rather than before roasting, coats every piece without burning off in the oven. It works as a side for almost anything hearty, but it's just as good on its own with a fried egg cracked over the top for breakfast.

Ingredients

• 2 medium parsnips, peeled and cut into 1-inch chunks
• 3 medium carrots, cut into 1-inch chunks
• 1 lb potatoes, cut into 1-inch chunks
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 3 tablespoons unsalted butter
• 2 teaspoons fresh thyme leaves

Instructions

1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
2. Toss the parsnips, carrots, potatoes, and onion with the olive oil, salt, and pepper directly on the baking sheet, spreading everything into a single layer.
3. Roast for 30 to 35 minutes, tossing once halfway through, until the vegetables are deeply browned and tender when pierced with a fork.
4. While the vegetables finish roasting, melt the butter in a small skillet over medium heat, swirling occasionally, until it turns golden brown and smells nutty, about 4 minutes.
5. Remove the butter from the heat and stir in the fresh thyme leaves.
6. As soon as the vegetables come out of the oven, transfer them to a serving bowl and toss with the brown butter and thyme.
7. Taste and adjust seasoning with more salt if needed, then serve hot.