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Home » Dinners & Main Course » One Pan Meal » Scalloped Root Vegetable Skillet

Scalloped Root Vegetable Skillet

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
March 20, 2018
4.89 from 35 votes


Last Updated August 20, 2019 | 4 Comments

This post may contain affiliate links. Read my disclosure policy.

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Scalloped Root Vegetable Skillet

Red and yellow beets, turnips, and sweet potatoes thinly sliced and baked together with fresh herbs, butter, and freshly grated parmesan cheese in this fresh and delicious Scalloped Root Vegetable Skillet.

Scalloped Root Vegetable Skillet. Skillet baked with thinly sliced red and yellow beets, sweet potatoes, and parsnips topped with rosemary, butter and parmesan cheese.

If you don’t know this already, let me just share with you a little fact about me.

I love beets. Like, a mad, deep, love. Ok, maybe not that crazy, but, let’s just say I eat them every chance I get (which is ALL THE TIME). For a long time I avoided beets because I had no idea how to cook them, but now that I know how easy they are to simply BOIL or eat raw or roast in the oven, well, let’s just say there is no shortage of this root vegetable in my house.

Anyway, the other afternoon I was reminded that Easter is just a couple weeks away. I may not be hosting the entire meal, but I always plan on contributing one or two dishes to the family party.

I thought about all the usual dishes- potatoes, asparagus, fruit salad, green salad, brussels sprouts, carrots…

It was time to change things up a bit, try something new. And then I remembered beets. Long story short, beets led to different root vegetables (you know, for the color), and this amazing side dish was born.

This root vegetable skillet and all those gorgeous thinly sliced roots and herbs were actually inspired by my Crispy Herb and Butter Roasted Potatoes. It did not disappoint.

Scalloped Root Vegetable Skillet. Skillet baked with thinly sliced red and yellow beets, sweet potatoes, and parsnips topped with rosemary, butter and parmesan cheese.

On thing to note- you will absolutely need a Mandolin to get these vegetables sliced nice and thin. If they are sliced too thick this dish will take double the time to cook and turn mushy/burnt rather than soft in the middle and crispy around the edges. Mandolins are sold in all price ranges, but I highly encourage you to read reviews and pick a good one! Also, you must MUST wear safety gloves.

Trust me.

The first time I used my mandolin to slice sweet potatoes I ended up with 6 stitches. Don’t be like me.
Scalloped Root Vegetable Skillet. Skillet baked with thinly sliced red and yellow beets, sweet potatoes, and parsnips topped with rosemary, butter and parmesan cheese.

Scalloped Root Vegetable Skillet. Skillet baked with thinly sliced red and yellow beets, sweet potatoes, and parsnips topped with rosemary, butter and parmesan cheese.

Scalloped Root Vegetable Skillet. Skillet baked with thinly sliced red and yellow beets, sweet potatoes, and parsnips topped with rosemary, butter and parmesan cheese.

Scalloped Root Vegetable Skillet

4.89 from 35 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Red and yellow beets, turnips, and sweet potatoes thinly sliced and baked together with fresh herbs, butter, and freshly grated parmesan cheese in this fresh and delicious Scalloped Root Vegetable Skillet.
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Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Side Dish
Cuisine American
Servings 6 servings
Calories 286 kcal

Ingredients
 
 

  • 6 tablespoon butter
  • 8 cloves garlic - minced
  • 2 teaspoon fresh rosemary - chopped
  • 1 teaspoon fresh thyme - chopped
  • 1 teaspoon fresh oregano - chopped
  • 1 teaspoon fresh marjoram - chopped
  • 1 teaspoon salt - plus more to taste
  • 3 medium red beets - raw, peeled and thinly sliced
  • 3 medium yellow beets - raw, peeled and thinly sliced
  • 3 turnips - peeled and thinly sliced
  • 2 sweet potatoes - scrubbed and sliced thin
  • ½ cup parmesan cheese - grated
  • 1 tablespoon olive oil
  • fresh parsley - for serving
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Instructions
 

  • Preheat oven to 400 degrees F.
  • Prepare vegetables. Use a mandolin to slice the red and yellow beets, turnips, and sweet potatoes into thin rounds. Take extra care when slicing and mandolins are SHARP. Set vegetables aside.
  • Heat a large 12" cast iron skillet over medium heat. Add the butter, garlic, and herbs to the skillet and sauté for 1-2 minutes. Remove skillet from heat and transfer garlic and herb butter mixture to a clean bowl. 
  • Arrange the red and yellow beets, turnips, and sweet potatoes in a spiraling formation, working toward the center of the skillet.
  • Sprinkle with freshly grated parmesan cheese and remaining butter, garlic, and herbs. Drizzle with one tablespoon olive oil and transfer to preheated oven. Roast for 30-35 minutes, or until vegetables are golden and edges are crispy.
  • Garnish with freshly chopped parsley, if desired.

Jessica's Notes

Unless you are a ninja with a knife, you will need a mandolin to get all the vegetables super thinly sliced. There are tons of different options out there. I highly recommend that you read reviews and buy a good one. Also please, PLEASE! Purchase protective gloves (and double up!)- affiliate links.

Nutritional Information

Calories: 286kcal | Carbohydrates: 23g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 36mg | Sodium: 688mg | Potassium: 785mg | Fiber: 5g | Sugar: 4g | Vitamin A: 6570IU | Vitamin C: 15.3mg | Calcium: 143mg | Iron: 0.6mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Scalloped Root Vegetable Skillet
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If you love this Root Vegetable Skillet, you may also enjoy-

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Scalloped Root Vegetable Skillet. Skillet baked with thinly sliced red and yellow beets, sweet potatoes, and parsnips topped with rosemary, butter and parmesan cheese.

 

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

2.3K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Denise says

    May 12, 2021 at 7:29 am

    Thank you for such wonderful recipes. This looks delicious, but my doctor says to cut out oils. Could I use vegetable broth instead of the butter and oil? Thank you for all you do.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      May 12, 2021 at 8:32 am

      Hi Denise,

      Sure, you can give it a try. But I have not tried this substitution myself, so I cannot guarantee results 🙂

      Reply
  2. Melissa says

    November 14, 2018 at 10:52 pm

    5 stars
    I’m going to make this recipe to bring to Thanksgiving dinner! It looks delicious. In case you see this message before I make it, have you ever tried cooking it in a slow cooker? I was considering that to save room in the oven for the turkey, but I hadn’t decided yet.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      November 15, 2018 at 8:17 pm

      Hi Melissa,

      I have not tried this in a slow cooker – but I do not see why it wouldn’t work. Please do let me know if you try it with a slow cooker!

      Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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