Description
A vibrant and flavorful medley of roasted root vegetables, enhanced with fresh herbs and topped with crispy sage leaves for a perfect side dish.
Ingredients
Scale
Roasted 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
- Extra-virgin olive oil, for drizzling
- 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
Crispy Sage and Sage Oil
- 2 tablespoons extra-virgin olive oil
- 10 fresh sage leaves
Instructions
- Preheat Oven: Preheat the oven to 425°F and line two baking sheets with parchment paper to ensure even roasting and easy cleanup.
- Prepare Vegetables: Place the beets and carrots on one baking sheet and the parsnips, sweet potato, and turnip on the other. Drizzle all vegetables generously with extra-virgin olive oil.
- Season: Sprinkle the rosemary, sage, thyme, sea salt, and freshly ground black pepper over the vegetables. Toss each batch well to evenly coat all pieces with the oil and herbs, then spread them out evenly on the baking sheets.
- Roast Vegetables: Roast the vegetables in the preheated oven for 45 minutes, checking for tenderness and browning around the edges. The parsnips, sweet potato, and turnip will cook slightly faster, so you can remove them earlier if desired, while the beets and carrots will need longer to become tender and caramelized.
- Make Crispy Sage: While the vegetables roast, line a plate with paper towels. Heat 2 tablespoons extra-virgin olive oil in a small saucepan over medium heat until it begins bubbling. Add the 10 fresh sage leaves and stir them, cooking until crisp, approximately 1 minute. Remove the sage leaves with a slotted spoon and drain on the paper towels, reserving the sage oil.
- Toss and Serve: Once the vegetables are roasted, remove them from the oven and toss them with 1 tablespoon of the reserved sage oil to add extra flavor and aroma. Transfer the vegetables to a serving platter and top with the crispy sage leaves for garnish and a delightful crunch.
Notes
- For uniform cooking, cut all vegetables into similar sized chunks, approximately 1 inch each.
- If you prefer a more caramelized flavor, you can roast the vegetables for up to 50 minutes, checking occasionally to avoid burning.
- Use parchment paper on baking sheets to prevent sticking and ease cleanup.
- Leftover roasted vegetables can be stored in an airtight container for up to 3 days and reheated in the oven.
- You can substitute fresh herbs with dried ones, but reduce the quantity by half as dried herbs are more concentrated.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 7 g
- Sodium: 140 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 0 mg
