Roasted Root Vegetables
Colorful roasted root vegetables finished with crispy sage and infused oil. Perfect for fall meals or holiday spreads.
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
- Roast in batches if needed to avoid crowding
- Add maple syrup or cinnamon for a sweeter variation
- Leftovers are great in grain bowls or salads
- Add maple syrup or cinnamon for a sweeter variation
- Leftovers are great in grain bowls or salads