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A Beautiful Roasted Root Vegetable Recipe
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The earthy flavors and colors of purple beets, California sweetpotatoes, and parsnips come together to create one irresistible roasted root vegetable recipe.
What are root vegetables?
Root vegetables are grown underground and include onions, parsnsips, garlic, carrots, potatoes, sweetpotatoes, and beets, among others. These vegetables offer a variety of flavors and can be prepared in lots of different ways.
These types of vegetables are loaded with essential nutrients and come with a number of health benefits.
Are roasted root vegetables good for you?
Root vegetables are packed with fiber and antioxidants, and are low in calories, fat, and cholesterol. Root vegetables are also excellent sources of carotenoids. These are naturally occurring pigments that may decrease the risk of certain cancers and help protect your eyes.
How to make this Roasted Root Vegetable Gratin step-by-step.
Prep the root vegetables.
Prep work is a cinch! Simply wash well, peel each vegetable, and remove the ends with a sharp knife.
You gotta keep ’em separated!
The root vegetables need to be sliced in very thin, uniform slices. We suggest using a mandoline for this.
Since the vegetables need to remain separated for arranging in the skillet and beets have a tendency to spread their color all around it’s a good idea to keep the sliced root veggies in their own bowls.
It’s time to bring even more flavor into the mix!
Add the heavy cream, cheese, herbs and spices to each bowl and toss to coat.
Bring out your inner art student!
One by one, arrange the root vegetable slices in a cast iron skillet and then pour any remaining heavy cream mixture in the bowls over the top.
Bake at 400 degrees F for about 45 minutes or until tender.
Get toasty!
Top with the remaining cheese and broil for a few more minutes until golden and crisp.
Serve hot and enjoy!
This roasted root vegetable recipe is perfect with steak or even as a vegetarian main dish!
Looking for more delicious root vegetable recipes?
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Consider this a course in sweet potatoes. A virtual Sweet Potato 101, if you will. Sweet potatoes are a versatile vegetable that can be used in any number of recipes. With so many ways to enjoy them, it’s not hard to see how they have become one of the most popular foods in America!
Click here for more recipes with sweetpotatoes!
Arugula and Roasted Beet Salad with Olive Oil
Roasted beets and arugula pair up with feta and olive oil to make the perfect salad for fall!
Click here for this roasted root vegetable recipe.
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Roasted Root Vegetable Gratin
Equipment
- mandoline
Ingredients
- 2 sweetpotatoes (about 2 inches thick), ends trimmed and peeled.
- 4 large parsnips, ends trimmed and peeled.
- 3 medium beets, ends trimmed and peeled.
- 2 1/4 cups heavy cream divided.
- 8 ounces Parmesan cheese grated and divided.
- 1 tablespoon fresh thyme minced and divided, plus more for garnishing.
- 4 ounces Gruyere shredded.
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Using a mandoline, slice each vegetable thin and separate into bowls.
- Pour 2/3 cup of the cream and 2 oz. of parmesan into each bowl. Toss in a bit of thyme and heavily salt and pepper. Toss to coat.
- Place the slices by color into the cast iron skillet. Pour the rest of the cream mixture over the sliced veggies (except the beet mixture, it will be pink) and bake, covered in the oven for 35-40 minutes.
- Top with the rest of the parmesan and the gruyere and broil for a few minutes until crispy and golden.
This was as much fun to eat as it was to make! Edited in Japanese carrots and brussel sprouts . Substitute Gruyere with Fontina cheese. Big hit for most of my family☺