Name: Roasted Root Vegetables with Crispy Sage and Sage Oil Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 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; 2 tablespoons extra-virgin olive oil; 10 fresh sage leaves

Jump to Recipe· 4.7 from 44 reviews

If you’re on the hunt for a comforting, flavorful side that really elevates everyday veggies, I’ve got you covered with my Roasted Root Vegetables with Crispy Sage and Sage Oil Recipe. It’s the kind of dish I turn to when I want something both rustic and elegant, easy enough for a weeknight but special enough to wow guests. The combo of those sweet, earthy roots roasted to caramelized perfection, plus the crispy sage and fragrant sage-infused oil, is seriously fan-freaking-tastic. Stick around—I’m going to walk you through every step to make sure yours turns out just right.

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Why This Recipe Works

Layered Roasting Technique: Roasting beets and carrots separately from the quicker-cooking roots ensures everything is perfectly done without mushy bits.
Herb Infusion: Fresh rosemary, sage, and thyme bring complex, woodsy notes that complement the sweetness of the vegetables.
Crispy Sage and Sage Oil: This finishing touch adds an irresistible crunch and aromatic pop that elevates the entire dish.
Simple Ingredients, Big Flavor: Minimal seasoning highlights the natural sweetness and textures of each root vegetable.

Roasted Root Vegetables with Crispy Sage and Sage Oil, roasted vegetable side dish, caramelized root veggies, crispy sage garnish, sage oil recipe - The image shows two baking trays side by side filled with roasted vegetables. The left tray contains roughly chopped pieces of beets in dark purple, carrots in bright orange, and yellow beets, all mixed and sprinkled with herbs and seasoning, with a slightly shiny roasted texture. The right tray features a mix of golden brown roasted sweet potatoes, white parsnips, and beige root vegetables, all cut into irregular chunks and coated with herbs and spices giving a caramelized look. Both trays have a metal texture underneath the vegetables and are placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe is all about balancing earthy root veggies with fresh herbs and sage’s distinctive flavor. Choosing fresh, high-quality ingredients makes a noticeable difference, especially for the herbs and sage oil that round out the dish with brightness and crunch.

Beets (red and golden): Adds sweet earthiness and vibrant color—golden beets are milder and brighten the plate.
Carrots: Naturally sweet with a firm texture that holds up well in roasting.
Parsnips: Slightly nutty and sweet, they bring complexity to the root medley.
Sweet Potato: Creamy and sweet, balances savory herbs beautifully.
Turnip: Slightly peppery bite adds contrast to the sweeter roots.
Extra-virgin Olive Oil: For roasting and making the sage oil, it adds richness with fruity undertones.
Rosemary, Sage, Thyme: Fresh herbs infuse the vegetables with warmth and aroma.
Sea Salt and Black Pepper: Essential basics that bring out the natural flavors.
Fresh Sage Leaves: For frying to crispy perfection and flavoring the oil.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best things about this dish is how adaptable it is. I often adjust the herbs or swap out a vegetable depending on what’s fresh or what’s in my fridge. Don’t hesitate to make it your own!

Variation: I once added a sprinkle of smoked paprika for a subtle smoky twist. It was a hit with my family and gave the sage oil a new depth.
Dietary Modification: This recipe is naturally gluten-free and vegan, making it a crowd-pleaser for many dietary needs.
Seasonal Switch-Up: In the fall, I like to throw in some celeriac or sweet rutabaga for added earthiness.

Step-by-Step: How I Make Roasted Root Vegetables with Crispy Sage and Sage Oil Recipe

Step 1: Prep and Preheat

Start by preheating your oven to 425°F — that high heat is key for caramelizing those veggies. Line two baking sheets with parchment paper so veggies don’t stick and cleanup’s a breeze. Peel and chop the beets, carrot, parsnips, sweet potato, and turnip into roughly 1-inch chunks; keeping them similar in size helps them cook evenly.

Step 2: Separate and Season

I put the beets and carrots on one sheet, since they take longer to roast, and the parsnips, sweet potato, and turnip on the other. Drizzle each batch generously with olive oil, then sprinkle the rosemary, sage, thyme, salt, and pepper. Toss everything to coat well—making sure each piece has a bit of oil and herbs is what brings the flavor and crunch.

Step 3: Roast to Perfection

Pop the trays in the oven and roast for 25 to 50 minutes. The beets and carrots take the full 50 minutes to get tender and develop those beautiful brown edges, while the other veggies will likely be done closer to 25-30 minutes. Check them around 20 minutes to toss so they brown evenly and adjust the timing as needed. Don’t rush this step—those caramelized bits are pure magic.

Step 4: Make the Crispy Sage and Sage Oil

While the veggies roast, line a plate with paper towels and heat 2 tablespoons of olive oil in a small saucepan until it’s shimmering and bubbling lightly. Toss in fresh sage leaves and stir gently—this cooks super fast, around a minute, until the leaves turn crispy without burning. Remove them with a slotted spoon and drain on the paper towels, then reserve that fragrant sage oil for drizzling over the roasted roots.

Step 5: Toss, Drizzle, & Serve

Once the vegetables come out of the oven, toss them with a tablespoon of your sage oil. This step is what takes them from great to unforgettable—it coats everything with that herbal richness. Transfer the veggies to a serving platter, scatter those crispy sage leaves on top, and you’re ready to dig in.

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Pro Tips for Making Roasted Root Vegetables with Crispy Sage and Sage Oil Recipe

Don’t Overcrowd the Pan: Give your veggies plenty of space so they roast instead of steam for that perfect caramelization.
Fresh Herbs Are Game-Changers: I’ve tried this with dried herbs, but fresh rosemary, sage, and thyme make all the difference in aroma and flavor.
Keep a Close Eye on Sage: Sage leaves crisp up quickly and can burn fast—don’t wander off the stove when frying them!
Use Parchment Paper for Easy Cleanup: Roasting these sticky roots can get messy; parchment paper saves you time and hassle.

How to Serve Roasted Root Vegetables with Crispy Sage and Sage Oil Recipe

Garnishes

I love finishing the dish with an extra sprinkle of flaky sea salt and a squeeze of fresh lemon juice sometimes to cut through the richness. Adding toasted walnuts or pecans also introduces crunch and a lovely nutty dimension that pairs so well with the sage flavor.

Side Dishes

This recipe pairs perfectly with a simple protein like roast chicken or pan-seared salmon. For a vegetarian feast, serve it alongside a hearty quinoa salad or creamy polenta to soak up all those sage oils.

Creative Ways to Present

For a holiday dinner, I’ve spread these veggies over a rustic wooden board garnished with sprigs of fresh rosemary and thyme—that rustic vibe makes guests feel special. Layering them on a warm platter and topping with the crispy sage leaves right before serving looks picture-perfect every time.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. When you first reheat, it’s best to spread them out on a baking sheet to revive that roasted crispiness rather than steaming them in a covered container.

Freezing

Freezing roasted root vegetables can dull the texture a bit, but if you freeze the veggies separately from the crispy sage and sage oil, you’ll still get great flavor later. I freeze the veggies on a baking sheet first, then transfer to freezer bags for easy portioning.

Reheating

To reheat, pop the veggies in a 375°F oven for 10-15 minutes uncovered to restore some crispness. Add a fresh drizzle of sage oil or even a few new crispy sage leaves for that fresh-from-the-kitchen feel.

FAQs

Can I use dried sage instead of fresh for this recipe?

While dried sage has its place, for this recipe you really want fresh sage. It crisps up beautifully and infuses the oil in a way that dried just can’t match. If you only have dried, you can add it to the roasting veggies but skip the crispy leaf garnish.
What temperature should I roast the root vegetables at?

425°F is the key temperature here. It’s hot enough to caramelize the sugars in the roots and get them nicely browned without drying them out.
How long do the crispy sage leaves last?

They’re best eaten fresh right away, but you can store any extras in a paper towel-lined container at room temperature for up to a day before they lose their crispness.
Can I make the sage oil ahead of time?

Absolutely! The sage oil can be stored in the refrigerator for up to a week. Just warm it gently before drizzling over your vegetables.

Final Thoughts

I can’t recommend this Roasted Root Vegetables with Crispy Sage and Sage Oil Recipe enough. It’s one of those dishes that feels like a hug on a plate — cozy, flavorful, with just enough elegance to impress. Whether you’re cooking for family, friends, or just treating yourself, I promise it’ll become a favorite. So, go ahead, grab those root veggies, and get roasting—I can almost guarantee it’ll disappear from the table faster than you expect!