Description
Roasted Root Vegetables offer a flavorful and colorful side dish featuring a mix of beets, carrots, parsnips, sweet potatoes, and turnips. Tossed with fresh herbs like rosemary, sage, and thyme, and finished with a fragrant sage oil and crispy sage leaves, this recipe delivers tender, caramelized root vegetables perfect for fall and winter meals or holiday dinners. It is vegan, gluten-free, and brings a robust earthy flavor with a delightful textural contrast.
Ingredients
Scale
Root 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 Seasoning
- 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
Oil and Garnish
- Extra-virgin olive oil (for drizzling and cooking)
- 2 tablespoons extra-virgin olive oil (for sage oil)
- 10 fresh sage leaves
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Arrange Vegetables: Place the chopped beets and carrots on one baking sheet. On the second baking sheet, spread out the parsnips, sweet potato, and turnip evenly to allow for even roasting.
- Season the Vegetables: Drizzle the vegetables generously with extra-virgin olive oil. Sprinkle the chopped fresh rosemary, sage, and thyme over all the vegetables. Season both trays with sea salt and freshly ground black pepper to taste. Toss each tray of vegetables gently to coat them thoroughly with oil and herbs.
- Roast the Vegetables: Place both baking sheets in the preheated oven and roast. The parsnips, sweet potatoes, and turnip will typically take less time, so check for tenderness and browning around 25-30 minutes. The beets and carrots will require a longer roasting time, approximately 45-50 minutes, until they are tender and caramelized around the edges.
- Make Crispy Sage: While the vegetables roast, heat 2 tablespoons of extra-virgin olive oil in a small saucepan over medium heat until it begins to bubble. Add the fresh sage leaves and stir gently. Cook the leaves until they become crisp, about 1 minute. Carefully remove the sage leaves and place them on a plate lined with paper towels to drain.
- Finish the Vegetables: Remove the roasted vegetables from the oven and transfer them to a large bowl or serving platter. Toss them with 1 tablespoon of the reserved sage-infused olive oil to add flavor and moisture.
- Serve: Arrange the vegetables neatly on a platter and top with the crispy fried sage leaves for a beautiful presentation and an added burst of flavor and texture. Serve warm.
Notes
- This dish makes a delightful side to accompany your main courses during the fall and winter seasons or holiday feasts.
- The fresh herbs and crispy sage add a fragrant and earthy flavor that enhances the natural sweetness of the root vegetables.
- The recipe is naturally vegan and gluten-free, making it suitable for many dietary preferences.
- You can adjust the roasting times depending on the size of your vegetable chunks to ensure they are perfectly tender without burning.
- Leftovers can be reheated gently and are delicious the next day.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
