Name: Roasted Root Vegetables with Crispy Sage and Herb-infused Oil Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 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; 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; Extra-virgin olive oil, for drizzling and roasting; 2 tablespoons extra-virgin olive oil (for crispy sage); 10 fresh sage leaves

Jump to Recipe· 4.9 from 43 reviews

If you’re looking for a cozy, flavorful dish that makes the most of autumn’s bounty, I’ve got something special for you: Roasted Root Vegetables with Crispy Sage and Herb-infused Oil Recipe. It’s one of those recipes that feels fancy but is surprisingly easy to pull together. The magic here is in the crispy sage and that herby oil that brings all these earthy veggies to life in the best way. Stick with me and I’ll walk you through exactly how to get those perfect caramelized edges and that irresistible crispy sage finish every time.

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Why This Recipe Works

Balanced Roasting Times: Separating beets and carrots from quick-roasting veggies ensures perfect tenderness without burning.
Herb-Infused Oil: Using the same sage oil to dress the veggies layers in earthy, fresh herbal flavor.
Crispy Sage Finish: That one-minute frying trick turns sage leaves into little crunchy flavor bombs.
Simple, Quality Ingredients: Using fresh herbs and extra-virgin olive oil lets the natural sweetness of root veggies shine.

Roasted Root Vegetables with Crispy Sage and Herb-infused Oil, roasted root vegetables, crispy sage recipes, herb-infused vegetable dishes, autumn vegetable recipes - The image shows two baking trays side by side filled with roasted vegetables. The left tray contains roughly chopped pieces of beets in dark purple, carrots in bright orange, and yellow beets, all mixed and sprinkled with herbs and seasoning, with a slightly shiny roasted texture. The right tray features a mix of golden brown roasted sweet potatoes, white parsnips, and beige root vegetables, all cut into irregular chunks and coated with herbs and spices giving a caramelized look. Both trays have a metal texture underneath the vegetables and are placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This combination of root vegetables offers a rainbow of flavors and textures – sweet, earthy, and a little nutty. Plus, the fresh herbs highlight the natural quality of the veggies, so buying the freshest you can find will make a big difference. I always look for firm, vibrant roots with no soft spots.

Beets (red and golden): Their natural sweetness and earthiness caramelize beautifully when roasted.
Carrots: Sweet and tender, they add a lovely pop of color and texture.
Parsnips: Slightly nutty and sweet, they roast quickly with tender insides and crisp outsides.
Sweet Potato: Adds creamy sweetness and soft texture.
Turnip: Adds a peppery bite that balances the sweetness.
Extra-virgin olive oil: For roasting and making the crisp, herby oil that coats the veggies perfectly.
Fresh rosemary, sage, thyme: Aromatic herbs that infuse the oil and vegetables with layers of flavor.
Sea salt and black pepper: Key for seasoning and bringing out the natural sweetness of the roots.
Fresh sage leaves for crisping: The star of that crispy garnish that makes this dish extra special.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how adaptable this Roasted Root Vegetables with Crispy Sage and Herb-infused Oil Recipe is — it’s like your blank canvas for fall flavors. I often swap in whatever root veggies I have on hand or add a pinch of chili flakes for heat. Feel free to make it your own!

Variation: I once tossed in some diced rutabaga and added a splash of balsamic vinegar post-roast for a tangy twist — it was so good!
Dietary Swap: For a nutty crunch, try sprinkling toasted walnuts or pecans on top after roasting.
Seasonal Touch: In winter, a handful of roasted garlic cloves adds warmth and depth.

Step-by-Step: How I Make Roasted Root Vegetables with Crispy Sage and Herb-infused Oil Recipe

Step 1: Prep Like a Pro

Start by preheating your oven to 425°F and lining two baking sheets with parchment paper—this keeps things from sticking and makes cleanup a breeze. Peel and chop all your vegetables into roughly 1-inch chunks for even roasting. To get the best caramelization, keep your pieces uniform in size.

Step 2: Separate Your Veggies for Perfect Cooking

Place beets and carrots on one baking sheet. These two take longer to cook, so they get their own space. On the other sheet, put your parsnips, sweet potatoes, and turnips—they roast more quickly. Drizzle olive oil generously over both trays, sprinkle with rosemary, sage, thyme, sea salt, and freshly ground pepper. Then toss everything gently to coat evenly.

Step 3: Roast Until Golden Perfection

Pop both trays in the oven. The parsnips, sweet potatoes, and turnips should roast for about 25 minutes, getting tender and browned at the edges. The beets and carrots need a longer bake—about 45 to 50 minutes—to soften and caramelize fully. Keep an eye on them and give a gentle toss halfway through so they roast evenly.

Step 4: Create That Magical Crispy Sage and Herb-infused Oil

While the veggies roast, line a small plate with paper towels. Heat 2 tablespoons of extra-virgin olive oil over medium heat in a small saucepan. Once the oil’s shimmering and slightly bubbling, add 10 fresh sage leaves and gently stir. In about one minute, they’ll crisp up beautifully. Use a slotted spoon to transfer the leaves to your paper-towel-lined plate to drain. Keep the sage-infused oil handy for drizzling later.

Step 5: Bring It All Together

When your veggies are roasted to golden, tender magic, toss them in a large bowl with about a tablespoon of that fragrant sage oil. Transfer to a serving platter and sprinkle those crispy sage leaves over the top. The texture contrast and herbal punch elevate the dish from everyday to show-stopper.

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Pro Tips for Making Roasted Root Vegetables with Crispy Sage and Herb-infused Oil Recipe

Cut Evenly: Uniform chunks roast evenly — don’t rush this step, it pays off.
Two Trays Trick: I learned the hard way that mixing longer and shorter roasting roots on one tray leads to uneven results.
Don’t Crowd the Pan: Give each piece some breathing room to get crisp edges instead of steaming.
Fresh Herbs Matter: Using fresh rosemary, sage, and thyme instead of dried really brightens the flavors here.

How to Serve Roasted Root Vegetables with Crispy Sage and Herb-infused Oil Recipe

Garnishes

For finishing touches, I often sprinkle some flaky sea salt or a little lemon zest on top — it sparks the earthiness right up. Sometimes a handful of toasted pumpkin seeds adds a great crunch and seasonal flair. Oh, and extra crispy sage leaves on top are a must for that wow factor.

Side Dishes

This dish is incredibly versatile — I love pairing it with roast chicken or pork tenderloin. For a vegetarian meal, it’s great alongside fluffy quinoa or a big leafy salad with a tangy vinaigrette. It’s also fantastic tossed into grain bowls or served next to creamy polenta.

Creative Ways to Present

Once for a holiday dinner, I arranged the roasted veggies in a colorful spiral on a large platter, then scattered the crispy sage leaves and a drizzle of sage oil all over — it looked stunning and everyone kept asking for seconds! For casual meals, I love serving in rustic bowls with fresh bread on the side to soak up all those herby oils.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The veggies stay moist but still tasty, especially when you reheat them properly. Keeping the crispy sage separate until serving helps retain its crunch.

Freezing

Freezing roasted root veggies can be a bit tricky because they tend to get softer after thawing. I recommend freezing only if you’ll use them in soups or stews later. For best results, cool them completely, lay on a baking sheet to freeze individually, then transfer to a freezer bag.

Reheating

I reheat leftovers in a hot skillet with a splash of olive oil to bring back some crispiness, or pop them in a 400°F oven on a sheet pan for about 10 minutes. This prevents sogginess that often comes with microwaving.

FAQs

Can I use dried herbs instead of fresh for this Roasted Root Vegetables with Crispy Sage and Herb-infused Oil Recipe?

You can, but fresh herbs really bring a brighter, more vibrant flavor to the dish. If you do use dried, reduce the quantity by about half since dried herbs are more concentrated.
How do I know when the vegetables are perfectly roasted?

Look for tender edges that are golden-brown and caramelized. You should be able to easily pierce the chunks with a fork without resistance. The parsnips and sweet potatoes typically roast faster, so keep an eye to avoid burning.
Can I prepare the crispy sage and herb-infused oil ahead of time?

Absolutely! You can make the sage oil and crispy sage up to a day ahead and store them separately in airtight containers. Just reheat the oil slightly before tossing with the veggies for best flavor.
What if I don’t have all the root vegetables listed?

No worries! This recipe is forgiving. Use whatever root veggies you have — rutabaga, turnips, or even potatoes work great. Adjust roasting times accordingly.

Final Thoughts

This Roasted Root Vegetables with Crispy Sage and Herb-infused Oil Recipe is one of those dishes that feels like a warm hug on a plate. It’s simple, savory, and packed with layers of flavor that make it a joy to cook and eat. Whenever I make this, it’s an instant family favorite, and I bet you’ll feel the same once you try it. So grab your favorite roots, some fresh herbs, and get roasting — I promise this recipe will be a staple in your kitchen before you know it!