Roasted Root Vegetables are a simple, rustic, and satisfying side dish that turns humble ingredients into a colorful showstopper. Earthy beets, sweet carrots, creamy parsnips, and golden sweet potatoes roast together until caramelized, then get finished with a drizzle of sage-infused olive oil and crisped sage leaves. This dish is as perfect for weeknight dinners as it is for holiday spreads — hearty, vibrant, and packed with natural sweetness and warmth.
Table of Contents
Why You’ll Love This Recipe
- Nutrient-packed – High in fiber, vitamins, and antioxidants
- Naturally vegan & gluten-free – No swaps needed
- Deep caramelized flavor – Roasting brings out the best
- Perfect for holidays or meal prep – Scales easily
- Pairs with everything – Roast chicken, lentils, grains, you name it
Ingredients
- 2 medium carrots, peeled and sliced into 1-inch chunks
- 2 parsnips, peeled and chopped
- 1 small turnip, peeled and cubed
- 1 small sweet potato, peeled and cubed
- 1 medium golden or red beet, peeled and cubed
- 2 tbsp olive oil
- 1½ tsp sea salt
- ½ tsp black pepper
- 2 tbsp fresh rosemary or thyme, chopped
- ¼ cup olive oil (for sage oil)
- 8–10 fresh sage leaves
Instructions
- Preheat the Oven
Set your oven to 425°F (220°C) and line two large baking sheets with parchment paper. - Toss and Season
In a large bowl, combine all chopped root vegetables. Drizzle with 2 tbsp olive oil, sprinkle with salt, pepper, and fresh herbs. Toss well to coat. - Spread and Roast
Spread vegetables in a single layer on the baking sheets. Roast for 25 minutes, flip, then roast another 15–20 minutes until golden and tender. - Make the Sage Oil
While veggies roast, heat ¼ cup olive oil in a small skillet over medium. Add sage leaves and fry until crispy (about 30–60 seconds). Transfer to a paper towel. Reserve the infused oil. - Finish and Serve
Drizzle roasted veggies with sage oil, top with crispy sage leaves, and serve warm.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Total Time: ~1 hour
- Servings: 4–6
Nutrition Facts (Per Serving, Approximate)
- Calories: 180
- Protein: 2g
- Fat: 10g
- Carbohydrates: 22g
- Fiber: 5g
Tips & Variations
- Don’t overcrowd the pan — it causes steaming, not roasting
- Group by size – Cut all veggies into similar-sized pieces for even cooking
- Try other roots – Rutabaga, celery root, or purple carrots add variety
- Add sweetness – Drizzle a little maple syrup with the sage oil for a holiday twist
- Spice it up – A pinch of cumin or smoked paprika adds depth
FAQs
Can I roast the vegetables ahead of time?
Yes — reheat in a 400°F oven for 10 minutes just before serving.
What if I don’t have sage?
Use rosemary, thyme, or just skip the infused oil and finish with flaky sea salt.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer.
Can I freeze them?
Not ideal — texture becomes mushy when thawed. Best enjoyed fresh or refrigerated.
Roasted Root Vegetables
Equipment
- Baking sheets
- Mixing bowl
- – Small skillet
- – Slotted spoon or tongs
Ingredients
- – 2 carrots peeled and chopped
- – 2 parsnips peeled and chopped
- – 1 turnip peeled and cubed
- – 1 sweet potato peeled and cubed
- – 1 beet golden or red, peeled and cubed
- – 2 tbsp olive oil
- – 1½ tsp sea salt
- – ½ tsp black pepper
- – 2 tbsp chopped rosemary or thyme
- – ¼ cup olive oil for sage oil
- – 8–10 fresh sage leaves
Instructions
- Preheat oven to 425°F. Line two baking sheets.
- Toss chopped vegetables with olive oil, herbs, salt, and pepper.
- Spread on sheets and roast 25 minutes. Flip, then roast 15–20 more minutes.
- Heat ¼ cup oil, fry sage until crisp. Drain and reserve oil.
- Drizzle veggies with sage oil and top with crispy sage. Serve warm
Notes
– Add maple syrup or cinnamon for a sweeter variation
– Leftovers are great in grain bowls or salads
Conclusion
These Roasted Root Vegetables are warm, colorful, and packed with flavor. Finished with a drizzle of aromatic sage oil, they’ll become a staple on your fall and winter menus. Whether served alongside roasted meats or plant-based mains, they bring a wholesome, cozy element to any meal.