This hasselback root vegetable medley turns potatoes, carrots, parsnips, and beets into a colorful roasted side with crisp edges and tender centers. Thin slices let garlic-herb butter work its way into the vegetables, while roasting them together makes a satisfying centerpiece for a holiday meal or an easy Sunday dinner.
Ingredients
- 1 pound small Yukon Gold potatoes, scrubbed
- 12 ounces medium carrots, peeled and trimmed
- 12 ounces medium parsnips, peeled, woody cores removed if necessary, and trimmed
- 2 medium beets, peeled and trimmed (about 12 ounces total)
- 4 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 2 garlic cloves, finely grated or minced
- 1 tablespoon chopped fresh thyme leaves, plus a few sprigs for serving
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley, for serving
- 1 teaspoon lemon zest, optional
Instructions
- Heat the oven and prepare the pan. Set a rack in the center of the oven and heat it to 425°F (220°C). Line a large, rimmed baking sheet with parchment for easier cleanup. Use a pan large enough to hold the vegetables in a single layer; crowded vegetables steam rather than brown.
- Cut the vegetables. Keep the potatoes whole if they are small and evenly shaped. Cut thick carrots and parsnips in half lengthwise; halve very large potatoes or beets lengthwise so the pieces sit flat. Aim for pieces of roughly similar thickness, about 1½ to 2 inches across. The beets will stain hands and cutting boards, so handle them last or use gloves and a separate board.
- Make hasselback cuts. Place one vegetable piece cut-side down between two wooden spoon handles or chopsticks. Slice crosswise at ⅛-inch intervals, stopping when the knife reaches the guides so the bottom remains intact. The cuts should open slightly like a fan without dividing the piece. Repeat with the vegetables. For unusually small or tapered pieces, skip the hasselback cuts rather than risk slicing them through.
- Season. Stir together the melted butter, olive oil, garlic, thyme, rosemary, salt, and pepper. Arrange the vegetables cut-side up on the baking sheet and brush generously with the mixture, working some between the slices. Keep the beets toward one side of the pan, or arrange them in a small piece of foil, to limit color transfer. Reserve a little of the butter mixture for brushing later if you like.
- Roast until tender. Roast for 25 minutes, then remove the pan and carefully brush the vegetables again, nudging the slices apart gently with a pastry brush or spoon. Rotate the pan and return it to the oven. Roast for another 20 to 35 minutes, depending on the size and type of pieces. Check each kind separately: a thin knife or skewer should slide into the thickest part without resistance, and the sliced edges should be browned. If carrots or parsnips finish before the potatoes or beets, transfer them to a plate and keep roasting the rest.
- Finish and serve. Taste a piece and add salt if needed. Sprinkle with parsley, fresh thyme, and lemon zest, if using. Serve hot, spooning any flavorful butter and browned bits from the pan over the vegetables.
Tips
- Keep the bases intact. Chopstick or spoon handles make reliable cutting guides. Cut slowly, especially near the ends, and leave enough solid base to hold each vegetable together.
- Match sizes, not just weights. Root vegetables vary in thickness and cook at different rates. Cut large pieces down to a similar width, and check for tenderness rather than relying only on the timer.
- Swap the herbs or fat. Use dried thyme in a pinch—about 1 teaspoon instead of 1 tablespoon fresh. For a dairy-free version, replace the butter with 4 tablespoons more olive oil.
- Brush, don’t pry. A gentle second brushing seasons the opened slices without breaking the vegetables. If the cuts have not opened much, they will usually fan out as they soften; avoid forcing them apart.
Serving Suggestions
Serve the medley beside roast chicken, pork tenderloin, baked fish, or lentils for a hearty vegetarian plate. It also pairs well with a green salad and a tangy sauce such as lemony yogurt, mustard vinaigrette, or chimichurri. For a festive table, scatter parsley and thyme over the pan just before bringing it to the table. The vegetables are filling, so a pound or so per person is usually unnecessary when there are several other sides; this recipe makes about 6 side-dish servings.
Variations
Use the same method with small sweet potatoes, turnips, or celery root, cutting larger vegetables into flat-sided pieces that can sit securely on the pan. A pinch of smoked paprika or ground cumin adds warmth; add it to the butter mixture before brushing. For a sharper finish, replace the lemon zest with 1 to 2 teaspoons of balsamic vinegar drizzled over the vegetables after roasting. Avoid adding honey before the full roasting time, since it can darken or burn; if you want a sweet glaze, brush on a little during only the final 5 to 10 minutes.
Storage and Reheating
Refrigerate leftovers in a shallow, airtight container within 2 hours of cooking. They keep for 3 to 4 days in a refrigerator at 40°F (4°C) or colder. Reheat in a 375°F (190°C) oven for about 10 to 15 minutes, until steaming hot throughout; spread the pieces on a baking sheet so the edges can crisp again. A covered microwave-safe dish works for a quick reheat, though the vegetables will be softer. Do not leave cooked vegetables at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C). Freezing is not recommended because thawed root vegetables can turn watery and soft.
Frequently Asked Questions
Can I prepare the vegetables ahead of time?
You can peel and trim them up to a day ahead. Store them covered in the refrigerator; keep peeled potatoes submerged in cold water to prevent browning, then drain and dry them very thoroughly before cutting and seasoning. For the best texture, make the hasselback cuts and roast shortly before serving.
Do I need to parboil the vegetables first?
No. Pieces cut to a manageable size should cook through in the oven. Parboiling can make them slippery and fragile, which makes even cuts harder and may cause them to break apart. If your beets are especially large, cut them smaller so they finish at the same time as the other vegetables.
Why are my vegetables browning before they are tender?
The oven may run hot, the pieces may be too large, or the pan may be positioned too close to the heating element. Loosely cover the pan with foil if the edges are getting too dark, then continue roasting until a skewer meets no resistance. Check oven temperature with an oven thermometer if this happens often.
Can I make this recipe with only one kind of vegetable?
Yes. Use about 3 pounds of one vegetable and cut it into evenly sized pieces. The total roasting time will depend on its thickness, so begin checking around 35 minutes and continue until tender and browned. Potatoes and beets generally need longer than thinner carrots or parsnips.
How can I make the medley vegan?
Replace the butter with an equal amount of olive oil or a plant-based butter suitable for roasting. Check the seasoning near the end, since some plant-based butters are salted, and adjust the added salt accordingly.