5 TBS unsalted butter, melted and divided
2 baking potatoes, peeled
2 sweet potatoes, peeled
4 carrots, peeled
6 cloves garlic, smashed
2 tsp kosher salt
½ tsp black pepper
Rutabaga and turnip can substitute for carrots.
Preheat oven to 400°. In a 12 inch cast iron skillet add 2 TBS melted butter, swirling to coat butter.
Using a knife or mandoline, slice vegatables into ⅛" thick slices. Keeping sliced vegatables together by type, place in skillet. Tuck in garlic around vegatables. Brush with remaining butter. Sprinkle with salt and pepper.
Bake until tender and golden brown, about 90 minutes.