Description

This recipe for Roasted Root Vegetables offers a vibrant, flavorful blend of beets, carrots, parsnips, sweet potatoes, and turnips roasted to tender perfection. Infused with fresh herbs like rosemary, sage, and thyme, and topped with crispy sage leaves and a fragrant sage oil drizzle, this dish provides a warm, earthy complement perfect for holiday dinners or comforting fall and winter meals. The vegetables are caramelized on the edges and richly seasoned, making this a delightful vegan and gluten-free side dish.

Ingredients

Scale

Root 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

Herbs and Seasoning

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

Other Ingredients

Extra-virgin olive oil, for drizzling (amount as needed)
2 tablespoons extra-virgin olive oil (for frying the sage leaves)
10 fresh sage leaves (for crispy sage garnish)

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Instructions

Preheat and Prepare Baking Sheets: Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
Arrange Vegetables on Baking Sheets: Place the chopped beets and carrots on one baking sheet. On the other baking sheet, arrange the chopped parsnips, sweet potato, and turnip evenly. Drizzle all the vegetables generously with extra-virgin olive oil.
Season the Vegetables: Sprinkle the vegetables on both sheets with the chopped fresh rosemary, sage, thyme, sea salt, and freshly ground black pepper. Toss gently on each sheet to evenly coat the vegetables with the oil and herbs, then spread them out in a single layer to ensure even roasting.
Roast the Vegetables: Place both baking sheets in the preheated oven. Roast the parsnips, sweet potato, and turnip for about 25 minutes or until they become tender and slightly browned on the edges. The beets and carrots require longer roasting, about 50 minutes, until tender and caramelized. You may check doneness by piercing with a fork – they should be soft but not mushy.
Prepare Crispy Sage: While the vegetables roast, prepare the crispy sage. Line a plate with paper towels to absorb excess oil. Heat 2 tablespoons of extra-virgin olive oil in a small saucepan over medium heat until it begins to bubble gently. Add the 10 fresh sage leaves, stirring briefly, and cook until they turn crisp, about 1 minute. Remove the leaves with a slotted spoon and transfer them to the prepared plate to drain. Reserve the sage-infused oil for serving.
Toss and Serve: Once the vegetables are roasted, transfer them to a large bowl or platter. Drizzle 1 tablespoon of the reserved sage oil over the warm vegetables and toss gently to coat. Top the vegetables with the crispy sage leaves for a fragrant and textured garnish. Serve immediately as a comforting side dish.

Notes

This recipe creates a delicious and hearty side dish ideal for fall and winter meals or holiday gatherings.
The use of fresh herbs and crispy sage leaves adds a rich, earthy aroma and depth to the vegetables.
The recipe is vegan and gluten-free, suitable for those dietary needs.
Be mindful of the cooking times for different vegetables to ensure all are tender and caramelized without overcooking.
The reserved sage oil can be drizzled on other roasted vegetables or used as a flavorful finishing oil.

Nutrition

Serving Size: 1 cup
Calories: 150
Sugar: 6g
Sodium: 150mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 2g
Cholesterol: 0mg