A Beautiful Roasted Root Vegetable Recipe

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A Beautiful Roasted Root Vegetable Recipe

January 7, 2019
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A Beautiful Roasted Root Vegetable Recipe

The earthy flavors and colors of purple beets, California sweetpotatoes, and parsnips come together to create one irresistible roasted root vegetable recipe.

Winter Root Gratin

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.

purple beets, sweetpotatoes, and parsnips

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.

peel each vegetable and remove the ends.

Prep the root vegetables.

Prep work is a cinch! Simply wash well, peel each vegetable, and remove the ends with a sharp knife.

Keep each vegetable separated in it's own bowl and slice thin.

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.

Add the heavy cream, cheese, herbs and spices to each bowl and toss to coat.

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.

Arrange the slices in a cast iron skillet or other vessel and pour the rest of the mixture over the top.

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.

Winter Root Gratin

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!

Winter Root Gratin

Looking for more delicious root vegetable recipes?

20+ Delicious Recipes That Will Teach You How to Prep, Cook, and Eat a Sweet Potato @cagrown

20+ Delicious Recipes That Will Teach You How to Prep, Cook, and Eat a Sweet Potato

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

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

Susan the CA Grown Mom
The earthy flavors and colors of purple beets, California sweetpotatoes, and parsnips come together to create one irresistible roasted root vegetable recipe.
3.47 from 15 votes
Prep Time 20 mins
Cook Time 45 mins
Course Appetizer, Main Course
Cuisine American
Servings 8 servings
Calories 518 kcal

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.

Nutrition

Calories: 518kcalCarbohydrates: 31gProtein: 19gFat: 36gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 111mgSodium: 636mgPotassium: 687mgFiber: 6gSugar: 10gVitamin A: 9407IUVitamin C: 18mgCalcium: 576mgIron: 2mg
Keyword beet, cheese, Parsnip, sweetpotato
Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!

One thought on “A Beautiful Roasted Root Vegetable Recipe

  1. 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☺

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