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CRISPY ROOT-VEGETABLE BAKE
Always use organic when possible
Print Recipe
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
30
minutes
mins
Course
Side Dish
Servings
8
Ingredients
1x
2x
3x
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
Instructions
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.
Tried this recipe?
Let us know
how it was!