Skillet Roasted Vegetables
Skillet Roasted Vegetables

The roasted creamy texture of the vegetables accented with notes of lemon, rosemary and thyme make this a crowd pleasing dish that can accompany a roast or served at lunch with a nutty salad, or be eaten in the middle of the afternoon on its own!

Skillet Roasted Vegetables - Essential Ingredients

Shop Local

Beets, Potatoes, Onions
Old Halifax Farmer’s Market

Hutten Family Farm

Local Source Market


3 Tbsp Butter

3 Tbsp Olive Oil

2 Tsp Thyme

1 Tsp Rosemary

1 Bay Leaf

2 Tsp Parsley

Sea Salt

Freshly Ground Black Pepper

¼ C Parmesan

½ Tsp Saffron

Zest from 2 lemons

2 Large White Potatoes

2 Medium Sweet Potatoes

1 Large Red Onion

2 – 3 Small Zucchini

2 Chiogga Beets


Pre heat  convection oven to 375°F.  Rub cast Iron pan with 1Tbsp of oil and 1Tbsp melted butter.

Coarsley grind ½Tsp sea salt and ½Tsp black pepper into skillet. Sprinkle a ½Tsp each of thyme, rosemary, parsley and bay over bottom of pan. Set aside.

Peel vegetables. With a mandoline or sharp knife, thinly slice vegetables into 1/8“ slices.

In the cast iron pan, arrange vegetables in a circular fashion. Alternating between each type.

Sprinkle a ½Tsp each of thyme, rosemary, parsley and bay over the vegetables. Sprinkle sea salt , freshly ground pepper and  saffron. Finish with Zest from 1 lemon and 1/8cup parmesan.

Cover skillet with tin foil and roast vegetables in oven for 45-50 minutes or until fork tender.

Remove pan from oven. Sprinkle with remaining lemon zest and parmesan. Let rest for 10 minutes. Serve.

Skillet Roasted Vegetables
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