Description
This recipe for Roasted Root Vegetables offers a vibrant medley of beets, carrots, parsnips, sweet potatoes, and turnips, perfectly roasted to tender, caramelized perfection. Enhanced with fresh herbs like rosemary, sage, and thyme, and topped with crispy sage leaves and sage-infused olive oil, this dish provides a rich, earthy flavor ideal for holiday meals or cozy fall and winter dinners. It’s a wholesome, vegan, and gluten-free side that highlights the natural sweetness and textures of root vegetables.
Ingredients
Scale
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 Seasonings
- 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
- Extra-virgin olive oil (for drizzling and cooking, approximately 3 tablespoons total)
- 10 fresh sage leaves (for crisping)
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 425°F (218°C) and line two baking sheets with parchment paper to prevent sticking and allow for easy cleanup.
- Arrange and season vegetables: Place the beets and carrots on one baking sheet, and the parsnips, sweet potato, and turnip on the other. Drizzle the vegetables with olive oil, sprinkle with chopped rosemary, sage, thyme, sea salt, and freshly ground black pepper. Toss everything gently to coat evenly.
- Roast the vegetables: Spread the vegetables out evenly on the sheets to avoid overcrowding. Roast in the preheated oven for 25 to 50 minutes. Note that parsnips, sweet potato, and turnip will cook faster (around 25-30 minutes), while beets and carrots may take longer (up to 50 minutes). Roast until the vegetables are tender inside and browned at the edges.
- Make crispy sage: While vegetables roast, line a plate with paper towels. Heat around 2 tablespoons of olive oil in a small saucepan until bubbling. Add the 10 fresh sage leaves and cook them, stirring gently, until they become crisp, about one minute. Remove the leaves from the oil and transfer to the paper towel-lined plate to drain. Reserve the sage-infused oil for serving.
- Toss vegetables with sage oil and serve: Remove the roasted vegetables from the oven and toss them with 1 tablespoon of the reserved sage oil to enhance their flavor. Transfer the vegetables to a serving platter and top with the crispy sage leaves for added texture and aroma.
Notes
- This dish is a delicious, colorful side that complements holiday meals or any fall and winter dinner.
- The crispy sage leaves and sage-infused oil add a rich, earthy flavor that elevates the natural sweetness of the root vegetables.
- The recipe is both vegan and gluten-free, making it suitable for many dietary preferences.
- Make sure to cut vegetables into uniform 1-inch chunks to ensure even cooking.
- Adjust the roasting time depending on your oven and desired tenderness.
- Leftover roasted vegetables can be refrigerated and reheated gently for best texture and flavor.
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 130 kcal
- Sugar: 7 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
