This roasted root vegetables recipe transforms everyday fall and winter produce into a show-stopping side dish. With vibrant colors and rich, earthy flavors, the dish gets elevated by fresh herbs, a drizzle of infused sage oil, and a crispy sage garnish that adds the perfect crunch. Whether I’m serving this at a holiday gathering or a cozy weeknight dinner, it always impresses.

Why You’ll Love This Recipe

I love how simple yet elegant this recipe is. It’s a great way to showcase seasonal produce in a way that feels both rustic and refined. The combination of roasted beets, carrots, parsnips, sweet potatoes, and turnips makes each bite colorful and flavorful. The crispy sage and aromatic sage oil finish add a gourmet twist that really makes this dish shine. Plus, it’s naturally vegan and gluten-free, making it easy to share with any crowd.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• red beet

• golden beet

• large carrot

• parsnips

• medium sweet potato

• turnip

• extra-virgin olive oil

• chopped fresh rosemary

• chopped fresh sage leaves

• fresh thyme leaves

• sea salt and freshly ground black pepper

For the Sage Oil and Garnish

• extra-virgin olive oil

• fresh sage leaves

Directions

I start by preheating the oven to 425°F and lining two baking sheets with parchment paper. Then, I chop all the vegetables into roughly 1-inch pieces. To make sure everything roasts evenly, I separate them by cooking time: I place the beets and carrots on one baking sheet, and the sweet potatoes, parsnips, and turnips on another.

After drizzling everything with olive oil, I sprinkle on rosemary, sage, thyme, salt, and black pepper. I toss to coat and then spread the veggies in a single layer.

I roast them until tender and caramelized—usually about 25 to 50 minutes. I check early and remove the veggies that finish sooner.

While the veggies roast, I make the crispy sage garnish. I heat olive oil in a small saucepan, fry the sage leaves until crisp (about 1 minute), and set them aside on paper towels. I keep the infused oil for drizzling later.

Once everything is out of the oven, I toss the roasted vegetables with some of the sage oil, transfer them to a serving platter, and top with the crispy sage leaves.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

• Add more root veggies: I sometimes toss in celery root or rutabaga when I have them on hand. They roast beautifully alongside the other vegetables.

• Use different herbs: If I don’t have sage, rosemary and thyme alone work great. Tarragon or marjoram could also be interesting twists.

• Make it spicy: A pinch of chili flakes or smoked paprika adds a warm depth that complements the sweet vegetables.

• Citrus twist: I’ve finished the dish with a splash of orange zest for a fresh pop that brightens the earthiness.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I spread the vegetables out on a baking sheet and warm them in a 375°F oven for about 10-15 minutes, which helps bring back some crispness. I avoid microwaving, as it can make the veggies soft and soggy. I always add the crispy sage garnish fresh when reheating if I have any left.

FAQs

How do I keep the beets from staining the other vegetables?

I roast the beets on a separate sheet to prevent the color from bleeding into the other vegetables. If space is tight, I group them in their own section of the tray.

Can I make this dish ahead of time?

Yes, I often roast the vegetables earlier in the day and serve them at room temperature. I wait to drizzle the sage oil and add the crispy sage until just before serving for best texture and flavor.

Do I need to peel the vegetables?

I usually peel the beets but leave the skins on the others after a good scrub. It’s totally up to preference, and the recipe works either way.

What’s a good substitute for sage?

If I’m out of sage, I use rosemary or thyme alone. They don’t have quite the same earthy punch, but the dish still tastes great.

Can I freeze the leftovers?

I don’t recommend freezing roasted root vegetables. Their texture changes too much. I find they’re best enjoyed fresh or within a few days from the fridge.

Conclusion

This roasted root vegetables recipe is a go-to for fall and winter meals. It’s hearty, flavorful, and beautiful on the plate. The combination of caramelized veggies, fragrant herbs, and crispy sage leaves makes it more than just a side dish—it’s one I come back to again and again, especially during the holidays.