Pan-Roasted Cabbage, Carrot, and Celery Root

Heat a 12-inch cast iron skillet over high heat for 2 minutes. Add 2 tablespoons oil; carefully swirl to coat bottom of pan. Add the cabbage, carrots, and celery root; stir and spread in an even layer. Cook without stirring for 1 minute. Cook, stirring frequently, for 2 minutes more or until browned in spots. Push vegetables to one side of skillet.

Add the remaining oil and onion to skillet. Cook for 2 minutes, stirring occasionally, until lightly browned. Add the garlic and stir all vegetables together. Sprinkle with salt and crushed red pepper; stir again. Stir in vinegar and transfer to a serving dish. Garnish with chives.