Roasted Root Vegetable Spiral
Serves: 10-12 servings
  • 6 tablespoons unsalted butter, melted and divided
  • 4 teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper, divided
  • 3 medium red beets, peeled and sliced ⅛ inch thick
  • 3 medium yellow beets, peeled and sliced ⅛ inch thick
  • 2 medium sweet potatoes, peeled and sliced ⅛ inch thick
  • 1 large russet potato, sliced ⅛ inch thick
  • 6 cloves garlic, minced
  • 1 lemon, zested
  • Garnish: chopped fresh thyme
  1. Preheat oven to 375°.
  2. In a 12-inch cast-iron skillet, place 2 tablespoons melted butter, 2 teaspoons salt, and ½ teaspoon pepper. Arrange beets and potatoes in skillet in a circular pattern. Sprinkle with remaining 2 teaspoons salt and remaining ½ teaspoon pepper.
  3. In a small bowl, stir together garlic, zest, and remaining 4 tablespoons melted butter; pour over vegetables. Cover with foil.
  4. Bake for 45 minutes. Uncover and bake until fork tender, about 25 minutes more. Garnish with thyme, if desired.
Use a mandoline to quickly slice the root vegetables for this recipe.
Recipe by Southern Cast Iron at