Roasted Root Vegetable Tian with Feta and Pistachios
Prep Time: 20 minutes Cook Time: 45 minutes Servings: 6 servings
Ingredients
- 2 medium sweet potatoes, thinly sliced
- 2 medium red beets, peeled and thinly sliced
- 2 large Yukon Gold potatoes, thinly sliced
- 2 medium carrots, thinly sliced
- 3 tbsp olive oil, divided
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- ½ cup crumbled feta cheese
- 3 tbsp pistachios, finely chopped
- Salt and black pepper, to taste
- Fresh rosemary sprigs for garnish
Instructions
1. Preheat the Oven: Preheat your oven to 400°F (200°C). Lightly grease a deep baking dish with 1 tablespoon of olive oil.
2. Prepare the Herb Oil: In a small bowl, combine the remaining olive oil, minced garlic, chopped rosemary, thyme, salt, and black pepper. Mix well.
3. Arrange the Vegetables: Arrange the sweet potatoes, red beets, yellow potatoes, and carrots upright in alternating rows in the prepared baking dish. Pack the slices closely together for even cooking.
4. Add the Seasoning: Drizzle the garlic and herb oil evenly over the vegetables. Gently brush the oil between the slices where possible. Add a few fresh rosemary sprigs around the edges.
5. Bake Covered: Cover the dish tightly with aluminum foil and bake for 30 minutes, allowing the vegetables to soften.
6. Bake Until Golden: Remove the foil and bake for another 15 minutes, or until the vegetables are tender and the edges begin to turn golden and crispy.
7. Add the Toppings: Remove the dish from the oven. Sprinkle the warm vegetables with crumbled feta cheese and chopped pistachios.
8. Serve: Garnish with fresh rosemary and serve warm as a delicious side dish or a light vegetarian meal.
Tips
- Slice evenly: Use a mandoline or a sharp knife to cut the vegetables into evenly sized rounds.
- Pack tightly: Arrange the slices snugly to help keep the vegetables moist and tender.
- Check for doneness: If the vegetables are still firm, bake for a few extra minutes until easily pierced with a fork.
- Customize the cheese: Goat cheese works well as a substitute for feta.
- Add extra crunch: Sprinkle the pistachios on just before serving to keep them crunchy.
