Go Back
–+ servings
Roasted Root Vegetables

Roasted Root Vegetables

Delicious roasted root vegetables topped with sage oil and crispy sage leaves make for a perfect holiday side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish
Cuisine Gluten-Free, vegan
Servings 6 servings
Calories 200 kcal

Equipment

  • oven
  • baking sheets
  • parchment paper
  • small saucepan
  • Plate

Ingredients
  

Root Vegetables

  • 2 beets 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 parsnips, chopped into 1-inch chunks
  • 1 medium sweet potato, chopped into 1-inch chunks
  • 1 turnip turnip, chopped into 1-inch chunks
  • extra-virgin olive oil, for drizzling
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh sage leaves
  • 1 tablespoon fresh thyme leaves
  • sea salt and freshly ground black pepper

Crispy Sage and Sage Oil

  • 2 tablespoons extra-virgin olive oil
  • 10 leaves fresh sage leaves

Instructions
 

Preparing the Vegetables

  • Preheat the oven to 425°F and line two baking sheets with parchment paper.
  • 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 and sprinkle with the rosemary, sage, thyme, pinches of salt, and several grinds of pepper. Toss to coat and spread evenly on the baking sheets. Roast for 25 to 50 minutes, or until tender and browned around the edges. The parsnips, sweet potato, and turnip will bake for less time. The beet and carrot will roast longer.

Making the Crispy Sage

  • Make the crispy sage: Line a plate with paper towels. Heat the olive oil in a small saucepan until bubbling, add the sage leaves, stir, and cook until crisp, about 1 minute. Remove the leaves from the oil and transfer to the prepared plate to drain. Reserve the oil for serving with the vegetables.

Serving

  • Remove the vegetables from the oven and toss with 1 tablespoon of the sage oil. Transfer to a platter and top with the crispy sage leaves.

Notes

This recipe is vegan and gluten-free, perfect for holiday gatherings or any fall or winter meal.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 150mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 20IUVitamin C: 40mgCalcium: 2mgIron: 6mg
Keyword caramelized vegetables, fall recipe, holiday side dish, Roasted Root Vegetables, sage oil, winter recipe
Tried this recipe?Let us know how it was!