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Deliciously Cozy Roasted Root Vegetables

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A comforting fall favorite featuring a medley of roasted root vegetables enhanced with fresh herbs and crispy sage.

Ingredients

Scale
  • 2 Beets (1 red, 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 – for crispy sage
  • 10 Fresh Sage Leaves – to fry until crispy

Instructions

  1. Preheat the oven to 425°F (220°C) 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.
  3. Drizzle the vegetables with olive oil and sprinkle with rosemary, sage, thyme, salt, and pepper. Toss to coat.
  4. Spread the vegetables evenly and roast; beets and carrots for 40-50 minutes, parsnips, sweet potatoes, and turnips for 25-30 minutes, stirring halfway.
  5. For crispy sage, heat 2 tablespoons of olive oil in a small saucepan and fry sage leaves until crisp, about 1 minute.
  6. Once roasted, toss the vegetables with 1 tablespoon of reserved sage oil, serve on a platter, and top with crispy sage.

Notes

Store roasted root vegetables in an airtight container in the fridge for up to 5 days. They can be reheated in the oven for a crisp finish.

Nutrition

Find it online: https://us.recipesfood.org/roasted-root-vegetables/

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