thepioneerwoman
Winter Ratatouille
This winter ratatouille recipe layers beets, parsnips, and sweet potatoes over a smoky sauce for a colorful vegetable dish perfect for cold-weather gatherings.
👥 8 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●blender
- ●oven
- ●knife
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 375˚F. Combine the roasted red peppers, shallot, lemon juice, paprika, 2 tablespoons olive oil, 2 teaspoons oregano, ¾ teaspoon salt, ¼ teaspoon black pepper and 2 garlic cloves in a blender. Puree until smooth, scraping the sides of the blender as needed, about ⏱️ 1 minute. Spoon the mixture into a 2-quart baking dish.
large shallot, roughly chopped1
2
Using a mandoline or a sharp knife, cut the beets, parsnips and sweet potato into very thin slices. Shingle the sliced vegetables over the red pepper sauce, starting from the outer edge and spiraling inward, alternating vegetables as you go. Brush 2 tablespoons olive oil on the vegetables and sprinkle with ½ teaspoon each salt and pepper and the remaining 1 teaspoon oregano. Cover tightly with foil and bake until the vegetables are tender, 40 to ⏱️ 45 minutes. Remove from the oven and remove the foil.
large parsnips, peeled2
3
Meanwhile, grate the remaining garlic clove into a medium bowl. Combine it with the lemon zest and the remaining 1 tablespoon olive oil and ¼ teaspoon each salt and pepper. Add the panko and toss. Sprinkle the mixture over the vegetables, return to the oven and bake, uncovered, until the panko is golden brown, 20 to ⏱️ 30 minutes.
Nutrition Facts
calories
158 Calories
fat Content
9 g
fiber Content
4 g
sugar Content
7 g
sodium Content
352 mg
protein Content
2 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
15 g
saturated Fat Content
1 g
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