This root vegetable bake takes a playful layered approach to showcase the colors and flavors of less common tubers.
I like potatoes au gratin as much as the next person. However, sometimes I need something with a little more color and a more complex flavor (salt on starch gets boring after a while). This dish is slightly less rich, but abundantly flavorful and filling. I served it the first time I hosted Christmas at my boyfriend’s, and it received rave reviews from everyone, more so than any other side or dessert I’d spent days obsessing over.
This recipe is so simple to make and so impressive to serve. Your house will smell amazing between the rosemary, parmesan, and aromatic fennel and onion. The layers make for a beautiful presentation that you could pair with just about any protein and veggie to make an elegant dinner. And where there’s color, there’s nutrients; you can feel good about the fact that these aren’t just empty carbs.
Make a point of preparing this in the next few months while the winter weather is still around.
Layered Root Vegetable Bake
Serves 6 to 8 as a side
– 1 rutabaga
– 1 parsnip
– 1 carrot
– 5 small beets
– 1 zucchini
– ½ fennel bulb
– ½ red onion
– 2 sprigs of rosemary
– 2 Tbsp butter (plus more for greasing)
– 1 Tbsp olive oil
– ½ oz parmesan cheese
– salt and pepper
Preheat the oven to 400 degrees F.
If you’re using seasoned cast iron, there is no need to add any non-stick agent before baking. However, if you’re using a glass or ceramic casserole dish, rub butter on the bottom and side surfaces to help the vegetables release after baking.
Slice the rutabaga, parsnip, carrot, beets, zucchini, and fennel on the second smallest setting of a mandolin (approximately 1/8 inch wide). Use the smallest setting for the red onion so that you get shavings of red onion instead of rigid slices.
Starting along an outside edge, begin layering your vegetables. It’s easiest to use the bigger slices towards the outside and the smaller slices on the inside. Spiral inwards until all spaces in the pan are covered. If you have leftover vegetables, you can add more in easily once the spiral is completed.
Cut the 2 Tbsp of cold butter into thin slices and place on top of the vegetables. Drizzle the tablespoon of olive oil over the top as well.
Remove the leaves from the rosemary sprigs and sprinkle generously on top.
Use a microplaner to finely grate the parmesan over the top. Finish with salt and pepper.
Bake in the 400 degree oven for 30 minutes uncovered or until the top is browned and the vegetables have crispy edges. Cover with a sheet of aluminum foil and continue to bake for another 15 minutes or until the vegetables are tender.
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