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); 2 tablespoons extra-virgin olive oil (for sage oil); 10 fresh sage leaves

If you’re on the hunt for a side dish that’s both comforting and bursting with flavor, let me introduce you to my absolute favorite Roasted Root Vegetables with Crispy Sage and Herb Oil Recipe. This dish is the kind of recipe I keep coming back to—it’s cozy, easy to make, and that crispy sage oil? Game changer. I’m excited to share the whole process with you, plus some tips and tricks I’ve picked up so you get perfect veggies every single time.

💜

Why You’ll Love This Recipe

Perfect Mix of Textures: The veggies roast to tender, caramelized perfection while the crispy sage adds an irresistible crunch.
Fragrant Herb Oil: The sage-infused olive oil adds deep, earthy flavor that turns a simple dish into something gourmet.
Versatile & Seasonal: Great for fall and winter meals, holidays, or whenever you want a cozy side dish that’s both vegan and gluten-free.
Easy to Customize: You can swap in your favorite root veggies or fresh herbs and still get amazing results.

A white oval plate filled with a mix of roasted vegetables including orange chunks of sweet potato or carrot, deep purple cubes of beetroot, and pale yellow pieces of parsnip, all sprinkled with fresh green sage leaves. The vegetables have a roasted texture with some browning and seasoning visible on top. A silver spoon rests on the edge of the plate, and a light beige cloth is partially visible under the plate, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Roasted Root Vegetables with Crispy Sage and Herb Oil Recipe lies not just in the final taste but in the thoughtful blending of seasonal root vegetables and fresh herbs. Each veggie brings its own texture and sweetness, and the herbs perfectly complement the earthy flavors.

Beets: I like mixing red and golden beets for color and balance—just make sure to peel them first for a tender bite.
Carrot: Roll-cut chunks help them cook evenly and create those gorgeous caramelized edges.
Parsnips: Their natural sweetness pairs beautifully with the savory herbs in this dish.
Sweet potato: Choose a firm, medium-sized one for consistent roasting without turning mushy.
Turnip: Adds a bit of subtle earthiness, rounding out the flavor profile perfectly.
Extra-virgin olive oil: For drizzling—use a good quality oil as its flavor really shines in the sage oil too.
Fresh rosemary: Adds piney notes that bring complexity without overpowering.
Fresh sage leaves: Both chopped into the veggies and whole for frying crispy—this herb is the star of the show.
Fresh thyme leaves: Earthy and subtle, thyme blends seamlessly with rosemary and sage.
Sea salt and freshly ground black pepper: To season and bring all those flavors to life.

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

I love experimenting with this recipe depending on the season and what I have at hand—don’t hesitate to make it your own. The magic happens in the roasting and the herb oil, so feel free to swap in other roots or tweak the herb mix.

Different Root Veggies: Swap in rutabagas, sweet parsnips, or even celery root—each gives a different texture and flavor punch that’s just as delicious.
Herb Swap: If sage isn’t your favorite, try crispy rosemary or thyme leaves for the herb oil instead—I did this once and the flavor was still incredible.
Add a Splash of Citrus: Toss the roasted veggies with a little lemon juice or orange zest right before serving to brighten everything up.
Spicy Kick: A pinch of smoked paprika or red pepper flakes mixed with the herbs adds a subtle warmth that my family always enjoys.

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

Step 1: Prep and Organize Your Veggies

Before heating the oven, I like to peel and chop all my root vegetables into roughly 1-inch chunks. This uniform size helps everything roast evenly—the smaller pieces can brown too quickly or burn! For the carrots, I use a roll cut to keep their shape interesting. Separate the veggies into two groups: one tray with beets and carrots, which need a bit more roasting time, and another tray with parsnips, sweet potato, and turnip. This helps me keep a close eye on timing because you don’t want any veggie overcooked or underdone.

Step 2: Season and Roast

Drizzle extra-virgin olive oil generously over each tray, then sprinkle the fresh rosemary, sage, and thyme all over. I always recommend tossing the vegetables well to coat each piece with oil and herbs — it really makes a difference once everything caramelizes. A good pinch of sea salt and freshly ground pepper rounds out the seasoning. Pop the trays into a 425°F oven, but remember—the two batches might need different roasting times. The beets and carrots usually take closer to 45-50 minutes, while the others finish in about 25-30 minutes. I check mine at 20 minutes and toss to help them brown evenly.

Step 3: Make the Crispy Sage and Herb Oil

While the veggies roast, I heat two tablespoons of extra-virgin olive oil in a small saucepan until it’s bubbling but not smoking. Then I add 10 fresh sage leaves and stir them quickly—the leaves crisp up in about one minute! It’s important not to burn them because the flavor turns bitter then. I remove them as soon as they’re crisp and transfer them to a paper towel-lined plate to drain. I always reserve this flavorful sage oil to drizzle back over the roasted veggies before serving—it ties the whole dish together with a subtle herbaceous richness.

Step 4: Toss and Serve

Once the veggies are golden and tender, remove them from the oven. Toss the entire batch lightly with a tablespoon of the sage oil to add that extra layer of flavor and silkiness. Finally, lay the crispy sage leaves over the top. You’ll notice the contrast in textures and how the aroma fills your kitchen—it’s seriously next-level. Transfer everything to a beautiful platter and watch your family or guests dive in.

👨‍🍳

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

Uniform Cutting: Cutting veggies into similar sizes ensures even cooking—don’t rush this prep step!
Use Two Baking Sheets: I once packed all veggies on one sheet and they steamed instead of roast. Two trays mean better heat circulation and crisp edges.
Watch the Sage Closely: Sage leaves turn from crispy to burnt within seconds—stay by the stove and remove as soon as they snap.
Don’t Overcrowd the Pan: Overcrowding traps moisture and prevents browning—you want that caramelized crunch.

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

A white oval plate filled with a mix of roasted root vegetables, including bright orange sweet potatoes, deep purple beets, cream-colored parsnips, and light golden carrots, all cut into small chunks. The vegetables have a roasted texture, showing light browning and crisp edges. Scattered on top are fresh green sage leaves and coarse ground black pepper, adding contrast and freshness. A silver spoon rests on the plate's edge, ready for serving, with a white marbled surface underneath and a light beige cloth partially visible near the bottom. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep things simple because the crispy sage and herb oil are such stars, but sometimes I sprinkle toasted pumpkin seeds or a handful of chopped toasted walnuts over the top for a nutty crunch. A little finishing sea salt on the sage leaves right before serving amps up the flavor, too. I also adore a fresh drizzle of good balsamic vinegar for a tiny tang.

Side Dishes

This recipe is a natural companion to roasted chicken, cranberry-glazed ham, or a hearty lentil stew. I’ve also paired it with warm grains like quinoa or farro and a simple green salad for a well-rounded vegetarian meal. My family goes crazy for it alongside a maple-glazed turkey too!

Creative Ways to Present

For special occasions, I arrange the roasted vegetables in concentric circles on a large platter, layering the crispy sage leaves on top for height and drama. Another fun idea: serve them individually in rustic ramekins with a drizzle of sage oil and a fresh herb sprig for an elegant touch. The colors of the beets and carrots just pop and wow guests every time.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to 4 days. The veggies keep their flavor, though I usually have to re-crisp the sage leaves before serving again because they get soft overnight.

Freezing

I’ve had decent luck freezing roasted root veggies if you don’t mind a slight change in texture. Pop them into a freezer-safe bag or container once cooled, then thaw overnight in the fridge before reheating. I avoid freezing the crispy sage leaves—they don’t hold up well.

Reheating

To reheat and keep that lovely roasted crispness, I spread leftovers on a baking sheet and pop them in a 375°F oven for 10–15 minutes. This helps refresh the edges without drying out the centers. Just add fresh crispy sage leaves when serving to bring back that irresistible crunch.

FAQs

Can I use dried herbs instead of fresh for this recipe?

While fresh herbs give the brightest and most vibrant flavor, you can substitute dried rosemary, sage, and thyme—but use about a third of the amount to avoid overpowering the veggies. Also, skip frying dried sage leaves; fresh leaves crisp beautifully and bring that essential texture balance.
What if I don’t have all the root vegetables listed?

No worries! This recipe is very forgiving and adaptable. Use whatever root vegetables you have on hand—potatoes, carrots, parsnips, beets, turnips, or even rutabaga—just adjust roasting times based on firmness and size, and separate harder veggies if you can.
How do I avoid burning the crispy sage leaves?

Keep a close eye on the sage when frying—it only takes about a minute for them to go from crisp to burnt. Use medium heat and stir gently, removing them as soon as they crisp and slightly darken. Using fresh leaves is key for the best flavor and texture.
Is this recipe suitable for vegan and gluten-free diets?

Absolutely! This Roasted Root Vegetables with Crispy Sage and Herb Oil Recipe is naturally vegan and gluten-free, making it a perfect side dish for many dietary preferences.

Final Thoughts

This recipe holds a special place in my kitchen because it’s both elegant and effortlessly rustic. The caramelized roots paired with that unforgettable crispy sage oil remind me of cozy family holidays and simple gatherings with friends. I can’t wait for you to try this Roasted Root Vegetables with Crispy Sage and Herb Oil Recipe yourself—you’ll find it’s one of those dishes that feels special but never fussy. Trust me when I say your taste buds will thank you!