Description
A hearty and flavorful medley of roasted root vegetables seasoned with fresh herbs and finished with crispy sage and sage-infused olive oil, perfect as a nutritious side dish for any meal.
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 and Prepare 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.
- Season the Vegetables: Drizzle the vegetables with extra-virgin olive oil and sprinkle evenly with chopped fresh rosemary, sage, thyme, sea salt, and freshly ground black pepper. Toss the vegetables to coat all pieces thoroughly and spread them in an even layer on the baking sheets.
- Roast the Vegetables: Roast the vegetables in the preheated oven. The parsnips, sweet potato, and turnip should roast for about 25 minutes until tender and slightly browned on the edges. The beets and carrots require a longer roasting time—about 50 minutes—to become tender and caramelized. Remove them from the oven accordingly.
- Prepare Crispy Sage and Sage Oil: While the vegetables roast, line a plate with paper towels. Heat 2 tablespoons of extra-virgin olive oil in a small saucepan over medium heat until it bubbles. Add the fresh sage leaves and stir gently, cooking them until they become crisp, about 1 minute. Remove the crispy leaves and transfer them onto the paper towel-lined plate to drain. Reserve the infused sage oil for serving.
- Toss and Serve: Once the vegetables are roasted to perfection, transfer them to a large bowl and toss gently with 1 tablespoon of the reserved sage oil to distribute the sage flavor. Transfer the vegetables to a serving platter and garnish with the crispy sage leaves for added texture and aroma. Serve warm.
Notes
- Be mindful of the different cooking times for the vegetables; roasting the beets and carrots separately from the softer vegetables ensures even cooking.
- For a vegan-friendly dish, ensure the olive oil used is pure and unprocessed.
- Fresh herbs can be substituted with dried herbs; reduce the quantity to one-third if using dried.
- Use parchment paper to prevent sticking and make clean-up easier.
- If you prefer a crispier texture, you can broil the vegetables for an additional 2-3 minutes at the end of roasting, watching carefully to avoid burning.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
