Winter Root Vegetable Tian

A Tian traditionally refers to a cooking pot not the dish cooked in it, but it has come to be known as a style of cooking. This is a lovely way to roast some winter root veggies. The optional cheese at the end can make this a main dish!

This all depends on the size of your baking dish - I’m using an 8-inch round baking dish. Thinly slice one medium sweet potato, one medium turnip, one small beet, a couple of carrots, and one medium parsnip. Arrange them standing on edge in your oiled baking dish. Alternate veggies to create variety of shape and color. Pack the veggies in pretty tight, as they will shrink while cooking. Pour about a tablespoon or so of olive oil over the top of the veggies, then sprinkle about a 1/2 teaspoon of salt and the entire spice packet, (2 tsp Stock+Spice Tian seasoning). Cover and put in a 400 degree oven for about 35 minutes. Uncover and brush the top with a little more oil - or, optionally - sprinkle about 3/4 to 1 cup cheese to the top. Parmesan would be a great choice, but I used a shredded cheddar blend, which was delicious. Place back in the oven and cook until the top has browned - about another 25 minutes. Remove from the oven and enjoy!