Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons extra-virgin olive oil, (plus extra for coating pan)
  • 1 ¼- pounds (570 g) Yukon gold potatoes, (peeled)
  • 10- ounces (280 g) sweet potato, (peeled)
  • 8- ounce (225 g) parsnips, (trimmed and peeled)
  • 5- ounces (140 g) beetroot, (trimmed and peeled)
  • 1/3 cup (40 g) grated Parmesan; (optional. Leave out if you want a vegan dish)
  • ½ teaspoon dried thyme
  • Kosher salt
  • Freshly ground black pepper

Instruction

  • Position rack in center of oven. Preheat oven to 375°F (190°C). Coat a deep-dish 9 ½-inch (24 cm) pie plate or similarly sized ceramic dish with olive oil; I like to use a pastry brush.
  • Set your mandoline to the 1/8-inch (3 mm) setting and slice the potatoes, sweet potatoes, parsnips and beets into thin rounds, taking care with your fingers! You can also manually slice, which will take longer. Evenly and thinly cut vegetables will make or break this dish.
  • Arrange the vegetables in an overlapping fashion, starting with an outer ring. You have more potatoes than anything else, so you might place to or three slices of those, interspersed with one of the others as you go around. I created a rose-like center by arranging the slices in a small rounded, cupped fashion. Use the images to guide you.
  • Drizzle the 2 tablespoons of olive oil evenly over all, then sprinkle with Parmesan (if using) and thyme and season with salt and pepper. Cover tightly with aluminum foil and roast for 30 minutes, then remove foil and roast for 25 to 35 more minutes or until vegetables are tender and dish is lightly browned. Serve hot, warm or at room temperature.