Description
A vibrant and hearty medley of roasted root vegetables like beets, carrots, parsnips, sweet potato, and turnip, seasoned with fresh herbs and finished with crispy sage and sage-infused olive oil for an elegant, warming side dish.
Ingredients
Scale
Vegetables and Herbs
- 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
Oils
- Extra-virgin olive oil, for drizzling and roasting
- 2 tablespoons extra-virgin olive oil (for crispy sage)
Crispy Sage
- 10 fresh sage leaves
Instructions
- Preheat Oven: Preheat the oven to 425°F and line two baking sheets with parchment paper to prepare for roasting.
- Prepare Vegetables: Arrange the beets and carrots on one baking sheet. Place the parsnips, sweet potato, and turnip on the other baking sheet.
- Season Vegetables: Drizzle both trays of vegetables evenly with olive oil. Sprinkle the chopped rosemary, sage, thyme, sea salt, and freshly ground black pepper over all vegetables. Toss gently to evenly coat.
- Roast Vegetables: Spread vegetables out in a single layer and roast in the oven. The parsnips, sweet potato, and turnip will take about 25 minutes until tender and lightly browned; the beets and carrots will need about 50 minutes to fully roast and develop color around the edges.
- Make Crispy Sage: While vegetables roast, line a plate with paper towels. Heat 2 tablespoons of olive oil in a small saucepan until bubbling. Add the sage leaves, stir, and cook for about 1 minute until crisp. Remove leaves with a slotted spoon and drain on the paper towels. Reserve the flavored oil for serving.
- Finish and Serve: Once the vegetables are roasted, transfer them to a large bowl or platter. Toss with 1 tablespoon of the reserved sage oil. Top with the crispy sage leaves and serve warm.
Notes
- For even cooking, cut all vegetables into uniform 1-inch chunks.
- Use parchment paper to prevent sticking and ease cleanup.
- Sage oil can also be used as a finishing drizzle on other roasted vegetables or meats for added herb flavor.
- If fresh herbs are unavailable, substitute with 1 teaspoon dried rosemary, sage, and thyme, but reduce the quantity since dried herbs are more concentrated.
- Vegetables can be roasted on a single sheet but ensure they are spread in a single layer to promote browning.
- Adjust roasting time depending on the size of the vegetable chunks and your oven’s heat distribution.
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
