ingredients
- 2 tbsp cooking oil (such as canola or vegetable oil)
- 2 1/2 - 3 lb. assorted root vegetables (such as carrots, parsnips, turnips, radishes, and/or sweet potato)
- 1-inch knob fresh ginger, thinly sliced into matchsticks
- 6 cloves garlic, smashed
- kosher salt
- 1/2 cup this little goat went to hong kong
- 1/2 tsp crushed red pepper flakes (optional)
- 1/2 cup fresh parsley leaves, roughly chopped
preparation
- Peel the vegetables and cut into 1-inch chunks.
- Add the oil to a large skillet and heat over medium/high heat. Once shimmering, stir in the ginger and garlic and cook until fragrant, about 1 minute. Add in the vegetables and ½ teaspoon salt, tossing to coat in the oil. Continue cooking over medium/high heat, stirring occasionally, until the vegetables are tender and beginning to brown, about 10 minutes.
- Reduce the heat to medium and stir in the This Little Goat went to Hong Kong sauce and red pepper flakes, if using. Continue cooking over medium/low heat, stirring occasionally, until the vegetables are tender and beginning to caramelize, about 12-15 minutes more.
- Remove from the heat and stir in the chopped parsley. Serve warm or at room temperature.
