Herb-Roasted Sweet Potato, Beet & Potato Tian
Serves 6
Ingredients
Vegetables
- 2 medium sweet potatoes
- 2 medium Yukon Gold potatoes
- 2 medium beets, peeled
- 1 medium zucchini (optional)
- 1 small red onion, thinly sliced
Herb Garlic Oil
- 4 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
Topping
- ⅓ cup crumbled goat cheese or feta cheese
- 2 tbsp chopped walnuts or pecans
- 1 tbsp fresh parsley
- Fresh rosemary sprigs for garnish
Instructions
1. Prepare the Vegetables
- Preheat oven to 190°C (375°F).
- Peel the beets and sweet potatoes.
- Slice sweet potatoes, potatoes, beets, and zucchini into thin rounds (about ⅛ inch / 3 mm thick).
2. Make the Herb Oil
In a small bowl combine:
- Olive oil
- Garlic
- Rosemary
- Thyme
- Oregano
- Salt
- Pepper
Mix well.
3. Assemble the Tian
- Lightly grease a baking dish.
- Arrange vegetable slices upright in alternating rows:
- Sweet potato
- Potato
- Beet
- Zucchini
- Tuck slices of red onion throughout the dish.
- Brush or drizzle the herb oil generously over all vegetables.
4. Bake
- Cover tightly with foil.
- Bake for 40 minutes.
- Remove foil and continue baking for 25–30 minutes until vegetables are tender and lightly caramelized around the edges.
5. Add Toppings
- Sprinkle with goat cheese or feta.
- Add chopped walnuts or pecans.
- Return to the oven for 5 minutes.
6. Garnish & Serve
- Sprinkle with fresh parsley.
- Add rosemary sprigs for presentation.
- Serve warm.
Optional Maple Balsamic Glaze
For the sweet-savory finish visible in many versions of this dish:
Ingredients
- 1 tbsp maple syrup
- 1 tbsp balsamic vinegar
Method
Whisk together and drizzle over the vegetables during the last 10 minutes of roasting.
Nutrition (Approximate Per Serving)
- Calories: 220–280
- Protein: 4–6 g
- Carbohydrates: 30–35 g
- Fat: 10–12 g
- Fiber: 5–7 g
Prep & Cook Time
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
