Roasted Root Vegetables

Name: Roasted Root Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 to 6
Ingredients: 2 beets, preferably 1 red and 1 golden; 1 large carrot; 3 parsnips; 1 medium sweet potato; 1 turnip; extra-virgin olive oil; 1 tablespoon chopped fresh rosemary; 1 tablespoon chopped fresh sage leaves; 1 tablespoon fresh thyme leaves; Sea salt and freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 10 fresh sage leaves

User Reviews

5.0

96 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
4 to 6
Course
Side Dish
Cuisine
American

Roasted Root Vegetables

Iris Warren

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These oven roasted root vegetables are a delicious side dish! I top the tender, caramelized veggies with a fragrant sage oil and crispy sage leaves for rich, earthy depth of flavor. We love to serve this recipe as a holiday side dish, but it would be a great addition to any fall or winter meal. Vegan and gluten-free.

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Ingredients

Servings

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
extra-virgin olive oil for drizzling
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage leaves
1 tablespoon fresh thyme leaves
Sea salt and freshly ground black pepper

Crispy Sage and Sage Oil

2 tablespoons extra-virgin olive oil
10 fresh sage leaves

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Instructions

Preheat the oven to 425°F and line two baking sheets with parchment paper.
Place the beets and carrots on one baking sheet and the parsnips, sweet potato, and turnip on the other. Drizzle the vegetables with olive oil and sprinkle with the rosemary, sage, thyme, pinches of salt, and several grinds of pepper. Toss to coat and spread evenly on the baking sheets. Roast for 25 to 50 minutes, or until tender and browned around the edges. The parsnips, sweet potato, and turnip will bake for less time. The beet and carrot will roast longer.
Make the crispy sage: Line a plate with paper towels. Heat the olive oil in a small saucepan until bubbling, add the sage leaves, stir, and cook until crisp, about 1 minute. Remove the leaves from the oil and transfer to the prepared plate to drain. Reserve the oil for serving with the vegetables.
Remove the vegetables from the oven and toss with 1 tablespoon of the sage oil. Transfer to a platter and top with the crispy sage leaves.