2 medium sweet potatoes, peeled and sliced into rounds
2 medium yellow potatoes or golden beets, peeled and sliced into rounds
2 medium red beets, peeled and sliced into rounds (optional, for color variation)
2 tablespoons extra virgin olive oil
2 tablespoons melted butter
2 cloves garlic, minced
1 teaspoon fresh thyme leaves (plus extra sprigs for garnish)
1 sprig fresh rosemary
4 oz goat cheese (or ricotta), crumbled or dotted over the top
1/2 cup chopped walnuts
1/4 cup dried cranberries (optional)
Salt and black pepper to taste
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a rectangular baking or casserole dish.
Prepare the Herb Butter: In a small bowl, whisk together the olive oil, melted butter, minced garlic, fresh thyme, salt, and black pepper.
Arrange the Vegetables: Alternating between the sweet potato, yellow potato/beet, and red beet slices, arrange them in neat, upright rows (tian style) down the length of the baking dish.
Season: Brush or spoon the garlic herb butter evenly over all the sliced vegetables, ensuring they are well coated. Add the fresh rosemary sprig and extra thyme sprigs into the center.
Bake (Covered): Cover the dish tightly with aluminum foil and bake for 35 to 40 minutes, or until the root vegetables are nearly tender when poked with a fork.
Add Toppings: Remove the foil, then scatter the chopped walnuts, dried cranberries, and dollops of goat cheese evenly across the top.
Bake (Uncovered): Return to the oven uncovered for an additional 15 to 20 minutes, until the edges are golden and crisp, the vegetables are fully tender, and the cheese is slightly warmed and softened.
Serve: Garnish with fresh herbs and serve warm as a stunning side dish!
