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Garlic and parmesan roasted vegetables

photo credit: Martin Poole

Using a mandoline to slice the vegetables finely and uniformly, toss them in olive oil drizzle over butter, garlic, thyme and a sprinkling of parmesan before roasting them. Minimal effort but beautifully presented, the leftovers look incredible layered in a quiche or frittata too. See notes below for other alternatives and tips.

Total time to make : 50 minutes

Time to prepare : 15 minutes

Time to bake : 35 minutes

Servings : 4


2 orange sweet potatoes

1 purple sweet potato* see notes for alternatives

2 beetroots, raw

3 tbsp olive oil

1 tsp salt

3 tbsp butter

4 garlic cloves

1 tsp fresh thyme

3 tbsp finely grated parmesan cheese

Salt and pepper, to season


  1. Preheat a fan oven to 200C and grease a baking dish with butter

  2. Prepare your vegetables using the mandoline, being careful of the sharp blade, slicing each vegetable into even circles

  3. In a large bowl, mix the olive oil and salt with the sliced vegetables and use your hands to toss, evenly coating the slices so that they don't dry out in the oven. If you're using beetroot, do this in a separate bowl to avoid the colour bleeding and use food safe gloves if you don't want pink hands for the next few days...! Once finished, layer your vegetables in a spiral, working from the outside in. I use 4 or 5 slices of each vegetable, alternating colours. Don't worry about keeping it perfect, it looks good rustic. Keep any smaller circles for as you work towards the centre

  4. In a small saucepan, gently melt the butter with the garlic and thyme. We don't want the garlic to brown, just the gently warm until it's aromatic. Pour this mixture over the spiralled vegetables and use the back of a metal spoon to push the garlic and thyme down the cracks and evenly across the vegetables

  5. Sprinkle the top with parmesan and another sprinkle of salt and some pepper, bake in the oven for 35 - 40 minutes, until the edges of the vegetables are golden and crisp

282 calories

4g protein, 24g carbs, 19g fat

Good to know:

  • I used a 26 x 21cm oval baking dish (IKEA Vardagen, bargain) but any baking dish and shape will do, ingredients and roasting time may vary

  • Use any root vegetable, golden or pink beetroots, any potatoes, turnips, carrots etc. Just make sure that each slice is as even as possible in size

  • I use (and love) the OXO good grips single blade, not the handheld one - the stand up one

  • Store leftovers in the fridge in an airtight container for up to 5 days. Re-use in frittatas, quiches or as they are

  • Vegetarian. To make it a vegan dish, use a butter alternative or use olive oil to grease the dish and drizzle over the vegetables

  • Affiliate links (af) mean that if you purchase a product through a qualifying link, I will make a small percentage of the sale. It will cost you no extra and all profits go towards the running of this website and keeping Supper Club a completely free resource!


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