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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
A cast-iron skillet, with its steady, even heat, works beautifully for pan-roasting vegetables and achieving flavorful caramelization. This wintry combination of carrots, parsnips, Brussels sprouts and shallots starts on the stovetop, covered for a portion of the time to facilitate cooking. Cast-iron skillets often do not have lids, so if needed, borrow one from a similarly sized pot or simply set a baking sheet on top. After a toss with butter and a savory-sweet mixture of umami-rich miso, ginger and honey, the vegetables finish in a moderately hot oven, where the even heat renders them fully tender and nicely browned. Serve as a side to roasted chicken, turkey, duck, pork or lamb, or offer it as part of a vegetarian meal.
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