One of our favorite parts of a roast is all the tasty veggies on the side, so why not make a whole pan of them? These braised vegetables make a tasty, healthy side dish to serve with just about any entree.



  • 3 tablespoons olive oil

  • 3 cups thinly sliced leeks

  • ½ teaspoon salt

  • 2 ½ cups reduced-sodium vegetable or chicken broth

  • 6 celery, trimmed to fit pan, strings removed*

  • 1 pound carrots, peeled or scrubbed, cut in half lengthwise if thick

  • 1 pound parsnips, peeled or scrubbed, cut in half lengthwise if thick

  • 5 tablespoons butter

  • 1 lemon (2 tsp. zest, 3 Tbsp. juice)

  • 3 fresh thyme

  • 1 bay leaf

  • ⅓ cup panko

  • 3 tablespoons chopped almonds

  • 1 tablespoon minced garlic

  • ¼ cup chopped fresh parsley


  • Preheat oven to 325°F. In a deep oven-going skillet or 5-quart Dutch oven heat 2 tablespoons oil over medium-low. Stir in leeks and 1/2 tsp. salt. Cover; cook 6 to 8 minutes or until leeks are tender but not browned. Uncover; stir in 1 Tbsp. broth. Cook until caramelized and starting to break into small bits, 20 to 25 minutes, stirring in 1 Tbsp. broth every 6 to 8 minutes (1/4 cup total).

    Stir in remaining 2 1/4 cups broth, the celery, carrots, parsnips, butter, lemon juice, thyme, and bay leaf. Bring to a simmer, scraping pan bottom to loosen browned bits. Cover; braise in oven 45 to 55 minutes or until vegetables are fork-tender.

    Meanwhile, heat a small skillet over medium. Add panko, almonds, garlic, and remaining 1 Tbsp oil; cook and stir 2 to 3 minutes or until toasted. Remove from heat. Stir in parsley and lemon zest.

    Transfer vegetables to a platter. Discard thyme and bay leaf. Pour braising liquid over vegetables. Top with panko mixture and 1/2 tsp. salt. Makes 4 to 6 servings.

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Swap in other roots like turnips, rutabaga, and kohlrabi.


Remove strings from celery by peeling off ridges of the outer layer using a vegetable peeler.

Nutrition Facts

461 calories, 28 g fat (11 g saturated fat, 3 g polyunsaturated fat, 13 g monounsaturated fat), 38 mg cholesterol, 905 mg sodium, 50 g carbohydrates, 12 g fiber, 16 g sugar, 6 g protein.