Roasted Root Vegetables
This vibrant roasted root vegetables dish features a medley of beets, carrots, parsnips, sweet potato, and turnip, all roasted to tender, caramelized perfection. Infused with fresh herbs and topped with crispy sage leaves and sage oil, it offers a delicious, nutritious side perfect for fall and winter meals.
Equipment
- 2 Baking sheets, lined with parchment paper
- 1 Sharp chef’s knife
- 1 Small Saucepan
- Mixing bowls (1 or 2, medium size)
- Serving platter
Ingredients
- 2 medium beets preferably one red and one golden, peeled and cut into 1-inch pieces
- 1 large carrot sliced into 1-inch rounds
- 3 parsnips peeled and chopped into 1-inch chunks
- 1 medium sweet potato peeled and diced into 1-inch pieces
- 1 turnip peeled and chopped into 1-inch pieces
- Extra-virgin olive oil for drizzling
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh sage leaves chopped
- 1 tablespoon fresh thyme leaves
- Sea salt to taste
- Freshly ground black pepper to taste
For the Sage Garnish and Oil:
- 2 tablespoons extra-virgin olive oil
- 10 fresh sage leaves
Instructions
- Prepare Oven and Vegetables: Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper to prevent sticking and ease cleanup. Separate the root vegetables into two groups: place beets and carrots on one baking sheet, and parsnips, sweet potato, and turnip on the other. This helps manage their different cooking times.
- Season and Toss Vegetables: Drizzle the vegetables generously with olive oil. Sprinkle chopped rosemary, sage, and thyme evenly over them. Season with sea salt and freshly ground black pepper to taste. Toss everything together with your hands or a spatula to ensure each piece is well-coated with herbs and oil. Spread the vegetables out evenly in a single layer on the baking sheets.
- Roast Vegetables Until Tender: Place both baking sheets in the preheated oven. Roast the parsnips, sweet potato, and turnip for about 25 to 35 minutes, until tender and lightly browned. The beets and carrots will need a longer roasting time—about 45 to 50 minutes—to become soft and caramelized. Check occasionally and stir gently to ensure even cooking.
- Prepare Crispy Sage and Sage Oil: While the vegetables roast, heat 2 tablespoons of olive oil in a small saucepan over medium heat until shimmering. Add the fresh sage leaves and cook, stirring gently, for about 1 minute or until the leaves turn crisp but not burnt. Remove the leaves with a slotted spoon and place them on paper towels to drain excess oil. Keep the infused olive oil for drizzling over the finished dish.
- Final Toss and Serve: Once the vegetables are tender and golden, remove them from the oven. Transfer the veggies to a large bowl or serving platter. Drizzle with about one tablespoon of the sage-infused olive oil and toss gently to coat. Top with the crispy sage leaves for a beautiful, flavorful finish. Serve warm.
Notes
- Vegetable Variations: Feel free to swap in other root vegetables like rutabaga or sweet onions based on availability or preference.
- Even Cooking Tip: Because some vegetables roast faster than others, separating them onto two trays ensures everything cooks perfectly without burning or undercooking.
- Make Ahead: You can prepare the vegetables a day ahead and keep them refrigerated, then roast fresh before serving.
- Storage: Leftover roasted vegetables keep well in an airtight container in the refrigerator for up to 4 days. Reheat in the oven to restore crispness.
- Vegan & Gluten-Free: This recipe is naturally free from animal products and gluten, making it suitable for many dietary preferences.
