Description
A vibrant medley of roasted root vegetables including beets, carrots, parsnips, sweet potato, and turnip, seasoned with fresh herbs and finished with crispy sage leaves and sage-infused olive oil. This dish offers a perfect balance of earthy sweetness and aromatic herbs, ideal as a side for any meal.
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
- 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 your oven to 425°F (220°C) and line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Prepare Vegetables: On one baking sheet, spread out the beets and carrots. On the other, arrange the parsnips, sweet potato, and turnip. Drizzle each with extra-virgin olive oil, then sprinkle the chopped fresh rosemary, sage, thyme, along with sea salt and freshly ground black pepper to taste. Toss the vegetables gently to ensure they are evenly coated with oil and herbs, then spread them out in a single layer on the baking sheets.
- Roast Vegetables: Place both baking sheets in the oven. Roast for 25 to 50 minutes depending on the vegetable: parsnips, sweet potato, and turnip will cook faster and should be monitored from 25 minutes onward, while beets and carrots need longer up to 50 minutes. Roast until all vegetables are tender and browned around the edges, enhancing their natural sweetness and texture.
- Make Crispy Sage: While vegetables roast, line a plate with paper towels. Heat 2 tablespoons of extra-virgin olive oil in a small saucepan until it bubbles lightly. Add 10 fresh sage leaves and stir gently. Cook for about 1 minute or until the sage leaves become crisp. Remove the crispy sage leaves with a slotted spoon and transfer them to the paper towel-lined plate to drain excess oil. Reserve the sage-infused oil for later.
- Finish and Serve: Once roasted, remove the vegetables from the oven and transfer them back into a bowl or onto a platter. Drizzle 1 tablespoon of the reserved sage oil over the vegetables and toss gently to coat. Top with the crispy sage leaves for an aromatic and textural contrast. Serve warm as a flavorful side dish.
Notes
- You can swap any root vegetable with what you have at hand, such as rutabaga or sweet onions.
- Adjust roasting times based on your oven and the size of vegetable chunks for perfect tenderness.
- The crispy sage and sage oil adds an intense herbal flavor and a crunchy texture, so don’t skip this step.
- Use parchment paper or a silicone baking mat to prevent sticking and ensure easy clean-up.
- This recipe pairs beautifully with roasted meats, poultry, or as part of a vegetarian meal.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 7g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
