If you’re looking for a side dish that steals the spotlight, this Roasted Vegetable Tian is it. Shingled layers of vibrant red beets, golden beets, sweet potato, butternut squash, and crisp apples roast until caramelized and tender, then get crowned with tangy goat cheese, crunchy toasted walnuts, and a drizzle of honey. It’s gluten-free, vegetarian-friendly, and tastes like autumn on a plate.
Ingredients
For the Vegetable Base
- 2 medium red beets, peeled
- 2 medium golden beets or yellow potatoes, peeled
- 1 large sweet potato, peeled
- 1 small butternut squash neck, peeled
- 2 firm tart apples (like Honeycrisp or Granny Smith), cored but unpeeled
For the Seasoning and Topping
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, plus extra for garnish
- 1 teaspoon dried rosemary
- 1 teaspoon coarse sea salt
- 1/2 teaspoon freshly cracked black pepper
- 4 ounces goat cheese (chevre), crumbled
- 1/2 cup raw walnut halves
- 2 tablespoons honey or maple syrup, for drizzling
Instructions
- Prep and slice the vegetables. Preheat the oven to 400°F (200°C). Wash and peel the beets, sweet potato, and butternut squash. Using a sharp knife or a mandoline slicer, slice all the vegetables and the apples into uniform rounds about 1/4-inch thick – even slices cook at the same rate.
- Season the slices. In a large bowl, whisk together the olive oil, minced garlic, fresh thyme, dried rosemary, salt, and pepper. Toss the vegetable and apple slices gently until completely coated. (Tip: toss the red beets separately to keep their color from bleeding onto the other vegetables.)
- Arrange the tian. Grease a 9×13-inch baking dish with a little olive oil. Stand the slices upright in tight rows, alternating colors to create a beautiful shingled pattern. Pack them snugly so they stay upright.
- Bake. Cover the dish tightly with aluminum foil and bake for 45 minutes, until the vegetables are tender when pierced with a fork. Remove the foil.
- Add the toppings. Scatter the crumbled goat cheese and walnut halves evenly over the roasted vegetables. Return to the oven, uncovered, for 10 to 12 minutes more, until the walnuts are fragrant and toasted and the goat cheese is warm and slightly melted.
- Finish and serve. Drizzle the honey over the top while hot and garnish with fresh thyme sprigs. Let rest for 5 minutes before serving.
Beautiful enough for a holiday table yet simple enough for a weeknight, this roasted vegetable tian turns humble root vegetables into a true showstopper.
