Pan Roasted Root Veggies

This recipe is from Barefoot Contessa's cookbook called Back to Basics, and honestly, I could have eaten the entire skillet full!

Dice these into one-inch pieces: 

1 white turnip (unpeeled)
2 carrots
8 brussel sprouts (just halve these)
2 small parsnips (peeled)
1/2 celery root  (peeled)
2 celery ribs

You'll also need:

1/2 stick (4 T) unsalted butter
4 sprigs of fresh thyme
1/2 tsp black pepper
1 1/2 tsp kosher salt
a large skillet (12 inch) with a tight fitting lid

Melt butter in skillet, then add in the turnip, carrots, sprouts, celery root and parsnips, thyme, salt and pepper - toss with the butter.  Place the lid on the veggies and cook over low heat 10 minutes.  Add celery and stir, then place the lid back on and cook 5 more minutes, until all veggies are tender.  Taste for seasons and serve hot.