Roasted Root Vegetable Recipe
This Roasted Root Vegetables recipe with parsnips, sweet potatoes and beets is topped with cheese and baked to perfection.
Servings: 10 people
Calories: 406kcal
Ingredients
Ingredients
- 3 Parsnips large, peeled
- 2 Sweet Potatoes large, peeled
- 3 Beets large, peeled
- 4 oz Gruyere cheese shredded
- 8 oz Parmesan cheese grated and divided
- 2 ¼ C heavy cream divided
- 1 Tbsp fresh thyme minced and divided with extra for garnish
- Salt and pepper to taste
Instructions
Instructions
- Preheat the oven to 400 degrees.
- Slice each vegetable thin using a knife or a mandolin and add to 3 separate bowls.
- Add 2/3 cup of the heavy cream and 2 oz of the parmesan to each bowl.
- Add some of the thyme to each bowl and the salt and pepper. Toss to evenly coat.
- Place the sliced vegetables into the cast iron skillet by color.
- Pour what was left of the heavy cream mixture from the parsnips and sweet potato bowl over the sliced veggies.
- Do not use the beets mixture as it will be too pink.
- Cover and bake in the oven for 40-45 minutes.
- Remove cover and top with the rest of the parmesan and the gruyere.
- Place under broiler for a few minutes to create a crispy and golden cheese layer on top.
- Garnish with fresh thyme and enjoy!
Notes
Notes:
Slicing your vegetables the same thickness makes for a pretty presentation but also ensures the dish will cook evenly. Fresh thyme really makes this recipe special, so don't use dried thyme unless absolutely necessary. The dish will still be flavorful, but not nearly as good! Watch while under the broiler! Don't put the pan on the top shelf. It's better to broil slowly than to ruin the dish by burning it under the broiler. (Speaking from experience!)
Slicing your vegetables the same thickness makes for a pretty presentation but also ensures the dish will cook evenly. Fresh thyme really makes this recipe special, so don't use dried thyme unless absolutely necessary. The dish will still be flavorful, but not nearly as good! Watch while under the broiler! Don't put the pan on the top shelf. It's better to broil slowly than to ruin the dish by burning it under the broiler. (Speaking from experience!)
Nutrition
Serving: 1 | Calories: 406kcal | Carbohydrates: 22g | Protein: 14g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 101mg | Sodium: 471mg | Potassium: 481mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7526IU | Vitamin C: 12mg | Calcium: 455mg | Iron: 1mg