Roasted Root Vegetables
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 and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 10 fresh sage leaves
Directions
- 1
Preheat the oven to 425°F and line two baking sheets with parchment paper.
- 2
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.
- 3
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.
- 4
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.
Roasted Root Vegetables
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About this Recipe
Transform humble root vegetables into a vibrant, flavorful side dish that’s perfect for any meal. This recipe celebrates the natural sweetness and earthy goodness of seasonal produce, making healthy eating both delicious and effortless.
The magic of this dish lies in the simple act of roasting. High heat coaxes out the inherent sugars in each vegetable, leading to beautiful caramelization and a depth of flavor you just can't achieve any other way. The addition of fresh herbs—rosemary, sage, and thyme—infuses every bite with an aromatic complexity that elevates this classic side.
Imagine tender yet slightly crisp chunks of sweet potato, parsnip, and turnip, alongside vibrant red and golden beets. Each piece is lightly coated with olive oil and seasoned to perfection, offering a harmonious blend of sweet, savory, and earthy notes. The textures are varied and inviting, with some edges becoming delightfully browned and slightly chewy, while the interiors remain creamy and soft. This colorful medley is simple enough for a weeknight yet elegant enough for a special occasion.
Feel free to customize this roasted root vegetable medley to your liking. Swap the turnip for a rutabaga, or add chunks of celeriac for a different twist. You can also experiment with other fresh herbs like oregano or marjoram if you prefer. For a touch of heat, a pinch of red pepper flakes before roasting would be a welcome addition. This naturally vegetarian and vegan dish is easily adaptable to whatever produce you have on hand.
These roasted root vegetables make an excellent accompaniment to a variety of main courses, from roasted chicken or pork to grilled fish. They also shine as a hearty, plant-based side dish alongside grains or legumes, adding color and nutrition to any plate.