Crispy Root-Vegetable Bake Will Make Your Mouth Water

CRISPY ROOT-VEGETABLE BAKE

Always use organic when possible

  • 6 tbsp unsalted butter (melted, divided (vegan option available))
  • 3  russet potatoes (peeled)
  • 3 sweet potatoes (peeled)
  • 1 1/2 rutabaga (peeled)
  • 1 1/2 turnip (peeled)
  • 9 cloves garlic (peeled, smashed)
  • 3 tsp kosher salt
  • 3/4 tsp  freshly ground black pepper
  • Fresh thyme sprigs, garnish

  1. Preheat oven to 400 F

  2. In a large cast-iron skillet, add 3 Tbsp of melted butter and coat bottom.

  3. Slice potatoes, turnip, and rutabaga into 1/8 inch thick round pieces. Set aside.

  4. Peel and smash garlic.

  5. In a skillet, place the sliced vegetables in sections.

  6. Add garlic in between slices of vegetables. You don’t have to have garlic in between every piece.

  7. Brush vegetables with remaining melted butter. Season with salt and pepper.

  8. Place skillet in oven and bake. Vegetables should be tender and turn golden

  9. Garnish with thyme.Serve warm.

Side Dish