Description
A vibrant and flavorful medley of roasted root vegetables, enhanced with fresh herbs and topped with crispy sage leaves and sage-infused olive oil. This dish showcases the natural sweetness and earthiness of beets, carrots, parsnips, sweet potato, and turnip, making it a perfect hearty side for any meal.
Ingredients
Scale
Roasted Root Vegetables
- 2 beets, preferably 1 red and 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, to taste
- Freshly ground black pepper, to taste
Crispy Sage and Sage Oil
- 2 tablespoons extra-virgin olive oil
- 10 fresh sage leaves
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper to ensure easy cleanup and prevent sticking.
- Arrange and Season Vegetables: Place the beets and carrots on one baking sheet, and the parsnips, sweet potato, and turnip on the other. Drizzle all vegetables with extra-virgin olive oil. Sprinkle with the chopped rosemary, sage, thyme, sea salt, and freshly ground black pepper. Toss everything gently to ensure even coating and spread them out in a single layer on the sheets.
- Roast the Vegetables: Roast the vegetables in the preheated oven. The parsnips, sweet potato, and turnip will cook faster, so roast them for about 25 minutes. The beets and carrots require longer roasting, around 45 to 50 minutes, until all are tender and browned around the edges. Keep an eye on them to avoid burning.
- Make Crispy Sage and Infuse Oil: While vegetables are roasting, line a plate with paper towels. Heat 2 tablespoons of olive oil in a small saucepan until it bubbles. Add the fresh sage leaves and stir gently. Cook for about 1 minute or until the leaves become crisp, then remove them from the oil using a slotted spoon. Transfer the crispy sage to the paper towel-lined plate to drain excess oil. Reserve the sage-infused oil for later.
- Toss Vegetables with Sage Oil and Serve: Once the vegetables are done roasting, remove them from the oven and transfer to a large mixing bowl or platter. Drizzle with 1 tablespoon of the reserved sage oil and toss to coat evenly. Arrange nicely on a serving platter and top with the crispy sage leaves for a beautiful presentation and added flavor.
Notes
- To ensure even cooking, cut all vegetables into similar-sized pieces.
- Different root vegetables have varying roasting times; keep an eye on the faster-cooking items to prevent burning.
- For a gluten-free and vegetarian dish, ensure that your olive oil and herbs are fresh and uncontaminated.
- Leftover roasted vegetables can be refrigerated for up to 3 days and reheated in the oven to retain crispness.
- Feel free to experiment with other root vegetables like rutabaga or sweet parsnips for added variety.
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 130 kcal
- Sugar: 7 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
