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Scalloped Root Casserole

This bright and beautiful vegan side dish was adapted from Timothy Pakron's "Mississippi Vegan" . This recipe would work with an array of root vegetables. We're looking forward to trying it with sweet potatoes, celery root, carrots, turnips, and parsnips!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Side Dish
Cuisine: Southern
Keyword: beet, butternut squash, potato, vegan, vegetables
Servings: 6


  • 1 large russet potato peeled
  • 1 medium golden beet peeled
  • 1 medium butternut squash neck peeled
  • 3 tbsp extra virgin olive oil
  • 1 tbsp minced ginger
  • 1 tbsp fresh rosemary
  • 1 tbsp nutritional yeast
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp Kosher salt
  • 1/2 tsp freshly ground black pepper


  • Preheat your oven to 350 degrees. Using a mandoline, cut the potatoes, beets, and butternut squash into thin rounds about 1/4 inch thick. 
  • Cut the slices in half, creating half-moons. Assemble the casserole by creating layers of vegetables into a small baking dish or loaf pan. Make three layers of potatoes, three of butternut squash, three more potatoes, and then three yellow beets. Repeat until your dish is full. 
  • In a food processor or mortar, combine the extra virgin olive oil, ginger, rosemary, nutritional yeast, thyme, oregano, kosher salt, and freshly ground black pepper. Blend until you're left with a smooth paste.
  • Spread the paste over the vegetable slices in the pan. Press the paste gently down into the cracks, so you don't crush your arranged slices. Wrap the dish tightly with foil and bake for 30 minutes.
  • Remove from the oven and remove the foil. Increase your oven temperature to 400 degrees. Return the dish to the oven and bake uncovered until the top is crispy and golden brown, about 20 to 30 minutes.


We swapped in minced ginger for 3 tablespoons of minced garlic to make this recipe low-FODMAP friendly.