Description

This Roasted Root Vegetables recipe features a colorful medley of beets, carrots, parsnips, sweet potatoes, and turnips, roasted to tender perfection with fresh herbs. Enhanced by a drizzle of fragrant sage oil and topped with crispy sage leaves, this dish offers a rich, earthy flavor perfect as a comforting side for any fall or winter meal. Vegan, gluten-free, and easy to prepare, it’s ideal for holidays or everyday dining.

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 & Seasoning

1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage leaves
1 tablespoon fresh thyme leaves
Sea salt and freshly ground black pepper, to taste

Oils

Extra-virgin olive oil, for drizzling and cooking (about 3 tablespoons total)

Garnish

10 fresh sage leaves

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper to prevent sticking and facilitate even roasting.
Prepare Vegetables: Place the beets and carrots on one baking sheet, and the parsnips, sweet potato, and turnip on the other. Drizzle all vegetables with extra-virgin olive oil. Sprinkle chopped rosemary, sage, thyme, sea salt, and freshly ground black pepper over them. Toss each baking sheet’s contents to coat evenly and spread the vegetables in a single layer.
Roast Vegetables: Roast in the preheated oven for 25 to 50 minutes. The parsnips, sweet potato, and turnip will cook faster, usually needing 25-30 minutes, while beets and carrots require longer, closer to 45-50 minutes. Roast until the vegetables are tender and caramelized around the edges, stirring once or twice for even cooking.
Make Crispy Sage: While vegetables roast, line a plate with paper towels. Heat about 2 tablespoons of olive oil in a small saucepan over medium heat until it bubbles gently. Add fresh sage leaves, stirring gently and cooking for about 1 minute or until they become crisp. Remove the sage leaves with a slotted spoon and transfer to the paper towel-lined plate to drain excess oil. Reserve the sage-infused oil for dressing the vegetables.
Toss and Serve: Once vegetables are roasted, remove them from the oven and transfer to a serving platter. Drizzle with 1 tablespoon of the reserved sage oil and toss gently to coat. Finish by topping the vegetables with the crispy sage leaves for an aromatic and textural contrast. Serve warm as a delicious side dish.

Notes

These roasted root vegetables make a wonderful, nutritious side dish that pairs well with many main courses, especially in fall and winter.
Using a mixture of red and golden beets adds beautiful color variety.
The sage oil and crispy sage leaves add a rich, earthy flavor that elevates the dish.
For optimal roasting, try to cut all vegetables into similar-sized chunks for even cooking.
This recipe is vegan and gluten-free.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven.

Nutrition

Serving Size: 1 cup (about 150g)
Calories: 110
Sugar: 7g
Sodium: 120mg
Fat: 5g
Saturated Fat: 0.7g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 4g
Protein: 2g
Cholesterol: 0mg