Flatbread with Roasted Root Veggies

Transform your root veggies into an easy dinner by throwing them on some puff pastry. Serve this flatbread up with a side salad and you've got dinner ready in under an hour.

Flatbread with Roasted Root Veggies
Photo: Adam Albright
Hands On Time:
15 mins
Total Time:
45 mins
1 flatbread


  • 2 golden beets, peeled and cut into 1/2-inch pieces

  • 1 medium sweet potato, cut into 1/2-inch pieces

  • 2 medium parsnips, peeled and cut into 1/2-inch pieces

  • 1 medium red onion, chopped

  • 3 tablespoon olive oil

  • 1 tablespoon chopped fresh oregano

  • ½ 17.3 ounce package frozen puff pastry sheets (1 sheet), thawed

  • 6 ounce Fontina cheese, shredded (1 1/2 cups)

  • ¼ cup walnuts, finely chopped

  • 1 lemon, cut into wedges


  1. Preheat oven to 425°F. In a 15x10-inch baking pan combine beets, sweet potato, parsnips, and red onion. Drizzle with 2 tablespoons olive oil and sprinkle with oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat. Roast, uncovered, 10 to 15 minutes, stirring once, until starting to brown.

  2. On a floured surface, roll pastry to an 11-inch square. Transfer to a large parchment-lined baking sheet. Brush all over with 1 tablespoon olive oil. Sprinkle with 1 cup of the cheese, leaving a 1/2-inch edge. Top with roasted vegetable mixture, then remaining cheese and chopped nuts. Bake 15 minutes or until pastry is golden.

  3. Sprinkle flatbread with additional fresh oregano and/or lemon zest, if desired. Serve with lemon wedges.

Nutrition Facts (per serving)

694 Calories
48g Fat
54g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 694
% Daily Value *
Total Fat 48g 62%
Saturated Fat 10g 50%
Cholesterol 49mg 16%
Sodium 920mg 40%
Total Carbohydrate 54g 20%
Total Sugars 11g
Protein 17g
Vitamin C 37.1mg 186%
Calcium 321mg 25%
Iron 1.9mg 11%
Potassium 681mg 14%
Folate, total 108.4mcg
Vitamin B-12 0.7mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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