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roasted root vegetable rose

Roasted Root Vegetable Rose

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Course Side Dish

Ingredients
  

  • 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

Instructions
 

  • 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.