Crispy Root-Vegetable Bake Will Make Your Mouth Water


Always use organic when possible
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Course Side Dish
Servings 8


  • 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


  • Preheat oven to 400 F
  • In a large cast-iron skillet, add 3 Tbsp of melted butter and coat bottom.
  • Slice potatoes, turnip, and rutabaga into 1/8 inch thick round pieces. Set aside.
  • Peel and smash garlic.
  • In a skillet, place the sliced vegetables in sections.
  • Add garlic in between slices of vegetables. You don’t have to have garlic in between every piece.
  • Brush vegetables with remaining melted butter. Season with salt and pepper.
  • Place skillet in oven and bake. Vegetables should be tender and turn golden
  • Garnish with thyme.Serve warm.
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