Name: Roasted Root Vegetables with Crispy Sage and Herb Oil Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
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 cooking, approximately 3 tablespoons total); 10 fresh sage leaves (for crisping)

If you’re on the hunt for a cozy, flavorful side dish that totally elevates any meal, I want you to try this Roasted Root Vegetables with Crispy Sage and Herb Oil Recipe. Seriously, it’s one of those recipes that I turn to again and again because the combination of caramelized roasted roots with fragrant, crispy sage leaves drizzled in vibrant herb oil is just unbeatable. Whether you’re cooking for family or prepping for a holiday feast, you’re going to love how this comes out—warm, earthy, and with just the right touch of crispy herb goodness.

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Why You’ll Love This Recipe

Complex Flavors Made Simple: The roasting brings out natural sweetness, while herb oil adds a fresh, savory layer.
Easy to Customize: You can swap root veggies based on what’s fresh or what you love.
Perfect Texture Contrast: Tender roasted vegetables paired with crispy sage leaves make every bite exciting.
Great for Any Season: Ideal as a comforting fall side or a festive holiday accompaniment.

A white oval plate filled with a mix of roasted root vegetables, including orange sweet potato chunks, deep purple beet pieces, light yellow parsnip slices, and orange carrot segments. Scattered fresh green sage leaves add a touch of color and texture on top. A silver spoon rests at the bottom edge of the plate, and a beige cloth napkin is placed beside the plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients are what make this Roasted Root Vegetables with Crispy Sage and Herb Oil Recipe shine. The combination of earthy roots with fresh herbs and quality olive oil turns simple veggies into a dish you’ll want to come back to again and again. When you pick your produce, choose firm, fresh roots without bruises for the best results.

Beets: I love using one red and one golden beet for color variety and sweetness contrast.
Carrot: Use a large carrot and cut it with a roll cut to maximize caramelization.
Parsnips: They add a subtly nutty flavor; make sure they’re fresh and firm.
Sweet Potato: Adds creaminess and natural sugars that roast beautifully.
Turnip: Adds a slightly peppery note and balances sweetness of other vegetables.
Extra-virgin olive oil: A good quality olive oil really brings out flavors in the herb oil and for roasting.
Fresh rosemary: Chopped fresh rosemary adds woodsy, pine-like notes that complement root veggies.
Fresh sage leaves: You’ll use this both in chopped form for roasting and whole leaves for crispy topping.
Fresh thyme leaves: Adds a delicate earthiness that pairs beautifully with sage and rosemary.
Sea salt and freshly ground black pepper: Don’t skimp on these — seasoning is everything here.
Extra olive oil: For frying sage leaves to crispy perfection and finishing the dish.

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.

Variations

This roasted root vegetables recipe is one I’ve tweaked over time to suit whatever I have on hand, and trust me, it’s super forgiving—feel free to play with it to fit your taste and pantry.

Swap in Different Roots: I once used celery root and rutabaga instead of turnip and sweet potato, and it was just as delicious with a slightly different earthy kick.
Make it Vegan or Gluten-Free: This recipe is naturally vegan and gluten-free, making it a perfect side for just about any dietary preference.
Add a Drizzle of Balsamic Glaze: For a touch of sweetness and tang, I like to drizzle balsamic reduction on top just before serving.
Use Dried Herbs in a Pinch: If fresh herbs aren’t available, dried work—just reduce the amount since dried herbs are more concentrated.

How to Make Roasted Root Vegetables with Crispy Sage and Herb Oil Recipe

Step 1: Prep and Arrange Your Veggies

First things first—preheat your oven to 425°F and line two baking sheets with parchment paper. Now, here’s a little trick I discovered: separate the denser, longer-cooking beets and carrots on one sheet, and the slightly softer parsnips, sweet potato, and turnip on the other. This way, the veggies roast perfectly without some getting mushy while others are still firm. Make sure everything is chopped into roughly 1-inch chunks so they roast evenly.

Step 2: Season and Roast

Drizzle the veggies on both trays generously with extra-virgin olive oil. Sprinkle the chopped rosemary, sage, thyme, and a good pinch of sea salt and freshly ground black pepper over everything. Toss everything gently so every piece gets a light coating—this is where the magic begins! Roast for 25 to 50 minutes, keeping an eye on the sheets—the parsnips, sweet potato, and turnip usually need less time (around 25-30 minutes), while the beets and carrots require closer to 45-50 minutes to become tender and beautifully caramelized. Don’t forget to give them a gentle toss halfway through for even browning.

Step 3: Make the Crispy Sage and Herb Oil

While those veggies are roasting, here’s a step that really takes the recipe to the next level. Heat 2 tablespoons of extra-virgin olive oil in a small saucepan over medium heat until it’s shimmering and bubbling just a bit. Add the fresh whole sage leaves, stirring carefully, and cook until they crisp up—usually around 1 minute. Watch closely because they can burn quickly! Remove the crispy leaves with a slotted spoon and place on a paper towel-lined plate to drain. Don’t toss the sage-infused oil—reserve it to drizzle back over the roasted vegetables. The scent alone is worth it.

Step 4: Toss and Serve

Once your vegetables are tender and caramelized, transfer them to a large mixing bowl or directly onto a serving platter. Drizzle about a tablespoon of the sage oil over the veggies and toss gently to coat. Then, crown your dish with those irresistible crispy sage leaves you just made. At this point, you’ll notice how those crispy leaves add a delightful texture contrast, making the whole dish feel special and indulgent. Serve immediately for the best flavor and texture.

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

Cut Uniformly: Keeping your veggies cut into the same size ensures even roasting and prevents some pieces from burning while others are undercooked.
Separate Baking Sheets: Giving the quicker-cooking veggies their own tray means you can adjust cook time easily without over-roasting more dense roots.
Watch Sage Leaves Carefully: Sage crisps within seconds and can turn bitter if burnt—stay attentive and remove promptly.
Use Sage Oil Wisely: That flavorful herb oil is magic; drizzle it on warm veggies just before serving for maximum aroma and taste.

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

Two metal trays filled with roasted vegetables sit side by side on a white marbled surface. The left tray has three kinds of root vegetables: deep purple beet chunks, bright orange carrot slices, and yellow beet pieces, all roasted with a slightly crisp texture and some herbs scattered on top. The right tray holds larger pieces of roasted vegetables including pale beige parsnips, orange sweet potato chunks, and light golden turnip fragments, with hints of seasoning and roasted browning. The colors are rich and warm, contrasting well against the shiny metal trays. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this with those crispy sage leaves because they’re not just pretty—they add a satisfying crunch and herbal punch that brings the whole dish alive. Sometimes I sprinkle a little flaky sea salt right on top too, just to elevate the flavors even more.

Side Dishes

This recipe pairs beautifully with roasted chicken or pork, but I also enjoy it alongside creamy mashed potatoes or a simple grain like quinoa or farro. It’s so versatile, you really can’t go wrong—I’ve even thrown it alongside a winter salad with toasted nuts and goat cheese for a festive plate.

Creative Ways to Present

For special occasions, I like to arrange the vegetables in a rustic wooden bowl or on a large platter, layering the crispy sage leaves on top for drama. Sometimes I add a little edible flower or microgreens for color contrast. It always gets compliments and looks way fancier than it is.

Make Ahead and Storage

Storing Leftovers

I usually store leftover roasted root vegetables in an airtight container in the fridge for up to 3 days. The key is to add the crispy sage leaves fresh when you serve again to keep their texture intact, as they can get soggy if stored with the veggies.

Freezing

Freezing works okay but with a slight change in texture—root veggies tend to get a bit softer after thawing. To minimize mushiness, flash freeze the roasted vegetables on a tray first, then transfer to freezer bags. When thawed, reheat gently in the oven to bring back a bit of crispness, and add fresh crispy sage on top.

Reheating

I recommend reheating in a 350°F oven for about 10-15 minutes to warm up without overcooking. Microwave can work in a pinch but won’t keep that lovely caramelized texture. Always add the reserved sage oil and crispy leaves fresh after reheating for the best flavor.

FAQs

Can I use frozen root vegetables for this recipe?

Fresh root vegetables work best for roasting since they caramelize properly and hold texture. Frozen veggies tend to release more water and won’t crisp up the same way. If frozen is all you have, try roasting at a slightly higher temperature and patting them dry before cooking.
How do I prevent the sage leaves from burning?

Keep the olive oil at a gentle bubble—not too hot—and watch the sage leaves closely. They crisp really fast, usually within about a minute. Stir frequently and remove them promptly to avoid any bitterness.
Can I prepare this recipe entirely ahead of time?

You can roast the vegetables in advance and store them in the fridge, but I recommend making the crispy sage and herb oil fresh just before serving. This keeps the textures vibrant and the flavors at their peak.
What if I don’t have all the fresh herbs? Can I use dried?

Dried herbs can be used as a substitute, but use roughly one-third the amount since dried herbs have a more concentrated flavor. The fresh herb aroma is more vibrant, though, so try fresh when possible for the best experience.

Final Thoughts

This Roasted Root Vegetables with Crispy Sage and Herb Oil Recipe holds a special place in my kitchen because it turns humble ingredients into something truly memorable. It’s the kind of side dish that feels both comforting and elegant, perfect for sharing with people you love—or just treating yourself on any day of the week. Give it a try, and I promise you’ll fall in love with the way those sweet, earthy roasted vegetables dance with the crunchy, savory sage. Can’t wait for you to make it!