Description
This vibrant Roasted Root Vegetables recipe combines a colorful medley of beets, carrots, parsnips, sweet potatoes, and turnips, seasoned with fresh herbs and roasted to tender perfection. Finished with crispy sage and infused sage oil, this dish is a delightful and savory way to enjoy seasonal root vegetables.
Ingredients
Scale
Vegetables
- 2 beets, preferably 1 red and 1 golden, peeled and chopped into 1-inch chunks
- 1 large carrot, roll cut into 1-inch chunks
- 3 parsnips, chopped into 1-inch chunks
- 1 medium sweet potato, chopped into 1-inch chunks
- 1 turnip, chopped into 1-inch chunks
Seasoning
- Extra-virgin olive oil, for drizzling
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage leaves
- 1 tablespoon fresh thyme leaves
- Sea salt, to taste
- Freshly ground black pepper, to taste
Crispy Sage and Sage Oil
- 2 tablespoons extra-virgin olive oil
- 10 fresh sage leaves
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and line two baking sheets with parchment paper to prevent sticking and aid even roasting.
- Prepare the vegetables: Place the chopped beets and carrots on one baking sheet. On the other sheet, arrange the parsnips, sweet potato, and turnip. Drizzle all vegetables with extra-virgin olive oil and sprinkle with chopped rosemary, sage, thyme, salt, and freshly ground black pepper. Toss gently to coat all pieces evenly and spread them out in a single layer.
- Roast the vegetables: Place both baking sheets in the preheated oven. Roast the parsnips, sweet potato, and turnip for about 25 minutes until tender and slightly browned. The beets and carrots will require a longer roast time of up to 50 minutes. Monitor the vegetables and remove from the oven once they are tender and caramelized around the edges.
- Make the crispy sage: While the vegetables roast, line a plate with paper towels. Heat 2 tablespoons of olive oil in a small saucepan over medium heat until it starts to bubble. Add the sage leaves and stir gently, cooking until the leaves become crisp, about 1 minute. Remove the crispy sage leaves with a slotted spoon and place them on the paper towels to drain. Reserve the sage-infused oil for dressing the vegetables.
- Toss and serve: Once the vegetables are roasted, transfer them to a large bowl or serving platter. Drizzle with 1 tablespoon of the reserved sage oil and toss gently to coat. Top the vegetables with the crispy sage leaves for a crunchy, aromatic finish. Serve warm.
Notes
- Use parchment paper on baking sheets for easier cleanup and to prevent sticking.
- Adjust roasting times based on the size of vegetable chunks; smaller pieces roast faster.
- The crispy sage and sage oil add an aromatic flair, but you can omit or substitute with other herbs if preferred.
- This dish pairs well with roasted meats, grains, or as a hearty vegetarian main.
- Make sure vegetables are spread evenly to ensure proper caramelization.
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 120 kcal
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
