Vegan Root Vegetable Gratin

Recipe: Easy Root Vegetable Gratin

I made this dish on Christmas Day as a festive side but I’ve been a bit lazy about blogging for the past couple of weeks… Luckily, there’s still plenty of the cooler months left to enjoy this wintery dish!

You can use any root veg you like but I went with sweet potato, parsnip, beetroot, and baby potatoes (simply as I had them to use up!). I recommend using fresh, raw beetroot if possible but I could only get packaged and it still worked fine.

Unlike a traditional “stacked” gratin, I’ve layered the vegetables upright so you get all the pretty colours showing and delicious crispy edges on the veg!

Root Vegetable Gratin

Serves 4-6 (as a side)



3 parsnips
2 sweet potatoes
2-3 beetroot
2 medium new potatoes (or 6 baby potatoes)
4 cloves garlic, sliced
10 bay leaves, halved
Handful sage leaves
2 tbsp olive oil
Pinch sea salt


Pre-heat oven to 200C (180C fan-force).

Wash all vegetables, leaving skin on. Slice into thin, even discs. Layer up-right around baking dish, alternating veg/colours. Push garlic, bay and sage leaves in between layers throughout the dish, then drizzle with olive oil, and sprinkle over sea salt.

Bake for one hour, until vegetables cooked through and tips are crispy. Remove from oven and serve immediately.




7 thoughts on “Recipe: Easy Root Vegetable Gratin

  1. Gorgeous vegetables layers!

    This post would make a great addition to Our Growing Edge, a link up just for new food adventures. It’s a fun way to share your new food experiences and flavours with other foodies and your post and link will be published in the group round up. This month’s theme is HEALTHY STARTS including breakfast ideas, healthy recipes, or new healthy food habits for the start of 2017.

    More info including how to submit your link here:

  2. I was doing something similar, but with fewer ingredients. I had never thought of adding beets, for example. I’ll definitely give it try. Thanks for sharing this recipe.

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