2 tablespoons Extra Virgin Olive Oil
2 tablespoons Unsalted Butter
1 pound Baby Purple Potatoes diced
3/4 pound Maroon Carrots washed and halved
3/4 pound Parsnips washed
Crushed Red Pepper Flakes to taste
Salt and Pepper to taste
Heat the oil and the butter in a sauté pan over medium heat.
Add the potatoes, carrots and parsnips and cook until tender but still crisp.
Add the pepper flakes. Season with salt and pepper and serve.
Adjust the spiciness by the amount of pepper flakes you use.