This roasted root vegetables recipe transforms humble veggies into a show-stopping side dish. Enhanced with fragrant herbs and a finishing touch of sage oil, these caramelized vegetables shine with rich, earthy flavors. Perfect as a holiday side but equally delightful for any fall or winter dinner.
- Cuisine: American
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Servings: 6
Why You’ll Love This Recipe
- Uses seasonal ingredients for optimal flavor and nutrition.
- Easy to prepare with a straightforward roasting method.
- Dairy-free, gluten-free, and vegan-friendly.
- Impressive yet unfussy enough for everyday meals.
Ingredients
- 2 beets, preferably 1 red and 1 golden (peeled and chopped into 1-inch chunks): Adds vibrant color and earthy sweetness to the dish.
- 1 large carrot (roll cut into 1-inch chunks): Provides sweetness and nutritional depth.
- 3 parsnips (chopped into 1-inch chunks): Bring a nutty, sweet flavor profile.
- 1 medium sweet potato (chopped into 1-inch chunks): Adds creaminess and natural sweetness.
- 1 turnip (chopped into 1-inch chunks): Offers a slight bite and balances the sweetness of other roots.
- Extra-virgin olive oil (for drizzling): Ensures even roasting and imparts a rich flavor.
- 1 tablespoon chopped fresh rosemary: Aromatic and earthy, enhancing depth.
- 1 tablespoon chopped fresh sage leaves: Herbal notes that complement root vegetables; possible substitute is dried sage, reducing the amount by half.
- 1 tablespoon fresh thyme leaves: Adds a subtle hint of lemon flavor.
- Sea salt: Key for seasoning and bringing out the vegetable flavors.
- Freshly ground black pepper: Adds a hint of heat and complexity.
- 2 tablespoons extra-virgin olive oil: Used to cook sage leaves, adding flavor depth.
- 10 fresh sage leaves: Provides a crispy, aromatic topping.
How to Make It
Step 1: Prepare the Oven and Baking Sheets
Preheat your oven to 425°F and line two baking sheets with parchment paper. This prevents sticking and aids in easy cleanup.
Step 2: Roast the Vegetables
Divide the beets and carrots onto one sheet, with parsnips, sweet potato, and turnip on the other. Drizzle all veggies with olive oil and sprinkle with rosemary, sage, thyme, salt, and pepper. Toss well for even coating and flavor distribution. Roast until they are tender and brown at the edges, about 25–50 minutes. Check for doneness as denser roots like beets will take longer to cook.
Step 3: Make the Crispy Sage
Line a plate with paper towels. Heat the olive oil in a small saucepan over medium until shimmering. Add sage leaves, stir for about 1 minute until crisp, and transfer to the prepared plate. Reserve the infused oil; it will enhance the flavor upon serving.
Step 4: Finish and Serve
Once roasted, remove vegetables from the oven and toss with 1 tablespoon of reserved sage oil for added depth. Place on a serving platter, topping with crispy sage leaves for an aromatic, crunchy finish.
Recipe FAQs
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven to maintain crispiness.
Can I prepare this dish ahead of time?
Yes, you can chop the vegetables a day in advance and store them in the fridge. Roast when you’re ready to serve for best results.
Could I use other vegetables?
Absolutely. Feel free to include other root vegetables like rutabaga or regular potatoes. Adjust cooking times if the pieces are smaller or larger.
