Root Vegetable Tian

Check out a short video of me making this yummy dish here!

Spice profile: basil, black garlic, fennel, garlic, nutritional yeast, onion, oregano, porcini mushrooms, red chile flakes, rosemary, tomato powder

A tian traditionally refers to the earthenware pot it’s cooked in, but over time the word has come to mean this style of layered, baked vegetable dish. It’s a beautiful way to roast winter roots—and with the optional cheese, it can easily be a main course.

Thinly slice (as evenly as you can):

• 1 medium potato

• 1 small watermelon radish (or part of one)

• 1 medium beet

• 2 carrots

• 1 medium parsnip

I’m using an 8-inch round baking dish, but any similar-sized baking dish will do. Lightly oil the dish, then arrange the sliced vegetables standing on edge, alternating colors and types to make a pretty pattern. Pack them in snugly—they’ll shrink as they cook.

Drizzle about 1 tablespoon olive oil over the top, then sprinkle with about 1/2 teaspoon salt and the full spice packet (2 tsp Stock+Spice Vegetable Tian Seasoning). Cover and bake at 400°F for about 35 minutes.

Remove the cover and either:

• Brush the top with a little more olive oil, or

• Sprinkle 3/4–1 cup grated cheese over the top (Parmesan or sharp cheddar are both great choices).

Return to the oven and bake until the tops are browned and the vegetables are very tender, about 20–25 more minutes.

Let it rest for a few minutes, then serve and enjoy—simple, cozy, and perfect for winter.