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!
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Beets, Potatoes, Onions
Old Halifax Farmer’s 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.
I made the skillet roasted vegetables and the lemon butter chicken last night. They were delicious!!! Throughly enjoyed by all! Trying more tonight….stuffed chicken and porcini orzo. Can’t wait!! Awesome recipes Megan ❤️