Next up in my roundup, I'm throwing it back to one of the first recipes I posted on IG - this Roasted Beet & Potato Medley 🍁🍠🍽️🍳🍂
With the help of a mandoline slicer, this beaut comes together relatively easily & makes a gorgeous rustic centerpiece for your holiday table.
Eat as-is for a hearty side or top leftovers with a runny fried egg for a main dish.
Preheat the oven to 400°F.
Julienne an onion & sauté with 3-4 cloves of minced garlic in a skillet until cooked through.
Peel root vegetables as desired & slice into similarly sized pieces (I used roughly 2.5 lbs of various veggies - beets, sweet potatoes, Japanese white sweet potatoes, & baby Yukon gold potatoes were what I had lying around, but any other root vegetables should work just as well). Layer them in an oven-safe skillet or casserole dish, making sure to occasionally add a layer of the pre-cooked onion mixture so it is distributed throughout the dish. Season as you go with a bit of salt, pepper, paprika, & oregano, as well.
Pour 1c vegetable broth evenly over top of the dish. Top with fresh thyme. Spray or drizzle with olive oil, making sure to hit the tops of all your veggies.
Cover with foil & roast for 50 minutes. Uncover & cook for 10-15 more minutes to brown all those beautiful peaks & edges.
Squeeze the juice of 1 lemon over top & serve.