Roasted Root Vegetable Spiral


This stunning Roasted Root Vegetable Spiral will make a grand statement on your holiday table.

5.0 from 1 reviews
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.



  1. 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…!

Leave a Reply to Nancy Meeks Cancel reply

Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.