Roasted Root Vegetables
User Reviews
5
Roasted Root Vegetables
Description
This recipe begins by prepping a variety of root vegetables cut into uniform chunks to ensure even roasting. The beets and carrots roast longer than parsnips, sweet potato, and turnip, so they are placed on separate baking sheets. The vegetables are coated with olive oil, fresh rosemary, sage, thyme, salt, and black pepper before roasting at a high temperature until browned and tender.
Alongside the roasting, crispy sage leaves are prepared by frying fresh leaves quickly in hot olive oil, which is then reserved to drizzle over the vegetables. The crisp sage adds a crunchy texture and a concentrated herbal aroma that contrasts with the soft, caramelized roots. Tossing the roasted vegetables with the sage oil before serving delivers extra fragrance and flavor.
This side dish works well as a colorful, seasonal accompaniment, showcasing the natural sugars and textures of multiple root vegetables enhanced by herbs. The method allows staggered cooking times for optimal doneness across varieties.
Ingredients
- 2 beet peeled and chopped into 1-inch chunks, preferably 1 red and 1 golden
- 1 carrot roll cut into 1-inch chunks, large
- 3 parsnip chopped into 1-inch chunks
- 1 sweet potato chopped into 1-inch chunks, medium
- 1 turnip chopped into 1-inch chunks
- extra-virgin olive oil for drizzling
- 1 tablespoon rosemary chopped, fresh
- 1 tablespoon sage leaves chopped fresh
- 1 tablespoon thyme fresh leaves
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Crispy Sage and Sage Oil
- 2 tablespoons extra-virgin olive oil
- 10 sage fresh leaves
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.
User Reviews
Overall Rating
5
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