📝 About This Recipe
This stunning medley elevates humble earth-grown gems into a vibrant, shingled masterpiece that is as beautiful as it is delicious. By slicing the vegetables into uniform rounds and roasting them upright in a savory herb-infused butter, we achieve a perfect contrast between caramelized, crispy edges and tender, melt-in-your-mouth centers. It is a sophisticated, modern take on the rustic French tian, celebrating the natural sweetness of carrots, parsnips, and beets.
🥗 Ingredients
The Root Vegetables
- 2 medium Sweet Potatoes (peeled and sliced into 1/8-inch rounds)
- 3 large Parsnips (peeled and sliced into 1/8-inch rounds)
- 3 large Carrots (rainbow colors preferred, sliced into 1/8-inch rounds)
- 2 medium Golden Beets (peeled and sliced into 1/8-inch rounds)
- 1 Red Onion (peeled, halved, and sliced into thin wedges)
Aromatic Herb Butter
- 4 tablespoons Unsalted Butter (melted)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 3 cloves Garlic (finely minced)
- 1 tablespoon Fresh Rosemary (finely chopped)
- 2 teaspoons Fresh Thyme (leaves stripped from stems)
- 1.5 teaspoons Kosher Salt (plus more for finishing)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Smoked Paprika (for a hint of depth)
Garnish & Finishing
- 1/4 cup Parmesan Cheese (freshly grated)
- 1 tablespoon Balsamic Glaze (for drizzling)
- 1 tablespoon Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch ceramic baking dish or a 10-inch round cast-iron skillet with a teaspoon of olive oil.
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2
Using a mandoline or a very sharp chef's knife, slice all the root vegetables into uniform rounds approximately 1/8-inch thick. Try to keep the slices consistent to ensure even cooking.
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3
In a small bowl, whisk together the melted butter, olive oil, minced garlic, chopped rosemary, thyme, salt, pepper, and smoked paprika until well combined.
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4
Place all the sliced vegetables in a large mixing bowl. Pour about three-quarters of the herb butter mixture over them and toss gently with your hands to ensure every slice is well coated.
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5
Begin assembling the tian by grabbing a handful of mixed vegetable slices and stacking them in a variegated pattern (e.g., sweet potato, beet, parsnip, carrot, onion).
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6
Lay the stacks on their sides in the prepared baking dish, following the perimeter of the dish and working your way toward the center until the dish is tightly packed.
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7
Drizzle the remaining herb butter over the top of the arranged vegetables, focusing on the exposed edges.
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8
Cover the dish tightly with aluminum foil. This allows the vegetables to steam and soften before they begin to crisp.
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9
Bake for 30 minutes. Remove the foil; the vegetables should be tender when pierced with a knife.
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10
Sprinkle the grated Parmesan cheese evenly over the top of the vegetables.
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11
Return the dish to the oven, uncovered, and bake for another 20-25 minutes. Look for the edges to become golden brown and slightly crispy.
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12
For extra crispiness, turn on the broiler for the final 2 minutes, watching closely to prevent burning.
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13
Remove from the oven and let the dish rest for 5 minutes. This allows the juices to settle and the flavors to meld.
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14
Just before serving, drizzle with the balsamic glaze and garnish with fresh parsley and a final pinch of kosher salt.
💡 Chef's Tips
Use a mandoline for slicing to ensure the vegetables are exactly the same thickness, which is the secret to even cooking. If using red beets, slice them last and toss them separately to avoid staining all the other vegetables pink. Pack the vegetables tightly; they will shrink slightly as they roast and lose moisture. For a vegan version, substitute the butter with more olive oil or a high-quality vegan butter alternative. Don't skip the foil-covered stage; it ensures the dense root vegetables are cooked through without burning the tops.
🍽️ Serving Suggestions
Pair this with a roasted rack of lamb or a thick-cut ribeye steak for a luxurious dinner. Serve alongside a crisp Arugula salad with a lemon vinaigrette to cut through the richness of the butter. A chilled glass of buttery Chardonnay or a light Pinot Noir complements the earthy sweetness of the roots. For a vegetarian feast, serve it with a side of herb-infused quinoa or wild rice pilaf.