Crispy Root Vegetable Roast

Crispy Root Vegetable Roast
Makes 6 servings
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  1. 5 tablespoons unsalted butter, melted and divided
  2. 2 russet potatoes, peeled
  3. 2 sweet potatoes, peeled
  4. 1 rutabaga, peeled
  5. 1 turnip, peeled
  6. 6 cloves garlic, smashed
  7. 2 teaspoons kosher salt
  8. ½ teaspoon ground black pepper
  9. Garnish: fresh thyme sprigs
  1. Preheat oven to 400°. In a 12-inch cast-iron skillet, add 2 tablespoons melted butter, swirling to coat bottom.
  2. Using a knife or mandoline, slice potatoes, rutabaga, and turnip into 1/8-inch-thick rounds. Keeping sliced vegetables together by type, place in skillet. Tuck in garlic among sliced vegetables. Brush vegetables with remaining 3 tablespoons butter; sprinkle with salt and pepper.
  3. Bake until vegetables are tender and golden brown, approximately 1 hour and 30 minutes. Garnish with thyme, if desired.
Taste of the South


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