Root vegetables are a winter staple in my house. When the weather starts to cool, we always manage to have beets, parsnips, turnips, onions and potatoes kicking around the kitchen. My go to is roasted root vegetables as a simple main or hearty side, but when I flipped through Open Kitchen and saw this stunning tian, I knew it was time to step up my root veggie game. The end result was savory, easy to look at and perfect for pairing with a protein for dinner (or a fried egg for breakfast). Give this one a try. Chances are it'll become a new favorite.


  • One 15.5 ounce can of Chickpeas drained and liquid reserved 
  • 2 small Sweet Potatoes
  • 3 medium Beets
  • 3 large Parsnips
  • 2 small Red Onions
  • 1 TBSP fresh Thyme or 1 tsp dried Thyme
  • 1/2 cup Parmesan Cheese
  • 2 TBSP Extra Virgin Olive Oil
  • 1 teaspoon Salt 
  • Freshly ground Black Pepper to taste
  • 3 minced Garlic Cloves 


Preheat oven to 375 degrees 

Puree the chickpeas with 1/4 cup of the reserved liquid. Spread the chickpea puree in the base of a 9 inch to make a crust. 

Peel and thinly slice the root vegetables and onions into rounds. Start placing the rounds in the pan, starting at the exterior and working your way in. Be sure to layer in the different ingredients as you go.

Once you've filled the pan, brush the vegetables with olive oil and season with the salt and pepper. Scatter the minced garlic on top of the vegetable. Mix the thyme into the parmesan cheese and sprinkle over the veggies. Cover the aluminum foil and bake for 35 minutes. Remove the foil and bake for another 25 - 35 minutes, until the vegetables are soft and the top has browned. 

Serve warm or at room temperature. 

November 13, 2020

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