Description
A colorful medley of roasted root vegetables—beets, carrots, parsnips, sweet potatoes, and turnips—tossed with herbs and finished with infused sage oil and crispy sage leaves. This vibrant, naturally vegan side dish is both rustic and refined, perfect for holiday tables or cozy dinners.
Ingredients
- 1 red beet, peeled and chopped
- 1 golden beet, peeled and chopped
- 1 large carrot, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 medium sweet potato, peeled and chopped
- 1 turnip, peeled and chopped
- 3 tbsp extra-virgin olive oil
- 1 tsp chopped fresh rosemary
- 1 tsp chopped fresh sage
- 1 tsp fresh thyme leaves
- Sea salt and freshly ground black pepper, to taste
- For sage oil and garnish:
- 1/4 cup extra-virgin olive oil
- 10–12 fresh sage leaves
Instructions
- Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
- Chop all vegetables into roughly 1-inch pieces. Place beets and carrots on one sheet; sweet potatoes, parsnips, and turnips on the other.
- Drizzle each tray with olive oil, then sprinkle with rosemary, sage, thyme, salt, and pepper. Toss to coat and spread in a single layer.
- Roast for 25–50 minutes, checking periodically and removing vegetables as they become tender and caramelized.
- Meanwhile, heat 1/4 cup olive oil in a small pan over medium heat. Fry sage leaves until crisp (about 1 minute). Transfer to paper towels. Reserve oil.
- Toss roasted vegetables with a bit of the infused sage oil. Arrange on a platter and garnish with crispy sage leaves before serving.
Notes
- Try adding celery root or rutabaga for more variety.
- Use rosemary and thyme alone if sage is unavailable.
- Sprinkle chili flakes or smoked paprika for a spiced version.
- Finish with orange zest for a citrusy brightness.
- Store leftovers in the fridge for up to 4 days and reheat in the oven.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 180
- Sugar: 6g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
