Scalloped Root Vegetable Skillet. Skillet baked with thinly sliced red and yellow beets, sweet potatoes, and parsnips topped with rosemary, butter and parmesan cheese.
Print Recipe
5 from 13 votes

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.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Keyword: Scalloped Root Vegetable Skillet
Servings: 6 servings
Calories: 286kcal
Author: Jessica Randhawa

Ingredients

  • 6 tbsp butter
  • 8 cloves garlic, minced
  • 2 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme, chopped
  • 1 tsp fresh oregano, chopped
  • 1 tsp fresh marjoram, chopped
  • 1 tsp 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
  • 1/2 cup parmesan cheese, grated
  • 1 tbsp olive oil
  • fresh parsley, for serving

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 saut√© 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.

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.

Nutrition

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
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.