Recently I accumulated a variety of root vegetables from my Imperfect Foods box. This roasted root vegetable rose is the product of that assortment of vegetables.
If you don’t have all of these root vegetables, don’t worry. You can use whatever root vegetables you have! If you only have white russet potatoes, just use those. I do enjoy the combination of russet potatoes and sweet potatoes though. And I realize beets are a controversial root vegetable. I enjoy them in moderation. And because they are controversial, I kept the beet as the center of the rose so there were plenty of non-beet rose for others to eat.
Now, go to town with your root vegetable and a mandolin on a thin setting. But, be careful of your finger tips. Hopefully, your mandolin has a guard to use. If not, just be very careful, or buy some of those cool cut-resistant gloves.
Then comes the time consuming part: arranging all your thinly sliced vegetables in circles around your pan. I start with the bigger root vegetables, like the russet potatoes around the outside, and then work your way towards the center of the pan with the vegetables that have a smaller circumference, like sweet potatoes and carrots.
When the pan is full of the sliced vegetables, give it a healthy drizzle of olive oil. For flavor, I also drizzle some balsamic vinegar over everything. If you have balsamic glaze, you can leave this step out and give it a drizzle with the glaze after you pull it out of the oven. I also sprinkled a few minced garlic cloves and shredded parmesan cheese on top of the vegetable rose.
Since this is such a showstopper side-dish, I would serve it alongside a simple roasted protein. I’m thinking an herb roasted pork loin, a roasted chicken, pot roast, or prime rib.
Roasted Root Vegetable Rose
- 2 russet potatoes
- 2 sweet potatoes
- 3 carrots
- 1 beet
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp butter
- 1/4 cup shredded parmesan cheese
- salt and pepper to taste
- 1 tbsp fresh thyme
- Preheat oven to 350 degrees.
- Peel and thinly slice the root vegetables on a mandolin. I would suggest slicing the beet last so that the beet doesn't stain or bleed over the other vegetables.
- Arrange the thinly sliced vegetables in circles in a cast iron skillet, or other round oven-safe dish.
- When the skillet is full of vegetables, drizzle with olive oil, dot with butter, and sprinkle with cheese and thyme.
- Bake for about 40-45 minutes, or until all of the vegetables are fork tender.