This stunning Roasted Root Vegetable Spiral will make a grand statement on your holiday table.
Roasted Root Vegetable Spiral
Serves: 10-12 servings
Ingredients
- 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
Instructions
- Preheat oven to 375°.
- 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.
- In a small bowl, stir together garlic, zest, and remaining 4 tablespoons melted butter; pour over vegetables. Cover with foil.
- Bake for 45 minutes. Uncover and bake until fork tender, about 25 minutes more. Garnish with thyme, if desired.
Notes
KITCHEN TIP:
Use a mandoline to quickly slice the root vegetables for this recipe.
Use a mandoline to quickly slice the root vegetables for this recipe.
Made a big Dutch Oven of this great dish for 20+ Thanksgiving 2020… It was devoured in minutes… !
Making it again for Christmas…)
Everyone loves it…!
Thanks for the great idea…
Merry Christmas…!
Hi, just wanted to know if I should peel the potatoes?
You do not have to peel the potatoes, but you can if you prefer.