Scalloped Root Vegetable Skillet

Step 1

Preheat oven to 400 degrees F.

Step 2

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.

Step 3

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.

Step 4

Arrange the red and yellow beets, turnips, and sweet potatoes in a spiraling formation, working toward the center of the skillet.

Step 5

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.

Step 6

Garnish with freshly chopped parsley, if desired.