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Roasted Root Vegetables with Sage Oil and Crispy Sage Recipe

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4 from 37 reviews

  • Author: Sky
  • Total Time: 1 hour
  • Yield: Serves 4 to 6
  • Diet: Vegan

Description

These oven roasted root vegetables are a flavorful and hearty side dish perfect for fall and winter meals. Featuring a mix of beets, carrots, parsnips, sweet potato, and turnip, they are roasted to tender perfection and enhanced with fresh rosemary, sage, and thyme. Finished with a fragrant sage oil and crispy sage leaves, this vegan and gluten-free recipe offers a rich, earthy depth that complements any holiday or everyday dinner.

Ingredients

Vegetables

  • 2 beets (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

Seasoning

  • 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

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper to prevent sticking and for easier cleanup.
  2. Prepare Vegetables: Place the beets and carrots on one lined baking sheet. On the second baking sheet, arrange the parsnips, sweet potato, and turnip.
  3. Season Vegetables: Drizzle the vegetables evenly with extra-virgin olive oil. Sprinkle chopped rosemary, sage, thyme, sea salt, and freshly ground black pepper over the veggies. Toss gently to coat all pieces with seasoning and oil, then spread them out evenly on the sheets for optimal roasting.
  4. Roast Vegetables: Place both baking sheets in the oven. Roast the parsnips, sweet potato, and turnip for approximately 25 to 30 minutes, checking for tenderness. The beets and carrots will require longer roasting, about 45 to 50 minutes, until they are tender and caramelized around the edges.
  5. Make Crispy Sage: Meanwhile, line a plate with paper towels. Heat 2 tablespoons of extra-virgin olive oil in a small saucepan until it bubbles gently. Add the fresh sage leaves, stirring briefly, and cook for about 1 minute until the leaves become crisp. Remove the crispy sage leaves with a slotted spoon and drain on the paper towels. Reserve the sage-infused oil for finishing the dish.
  6. Toss and Serve: Once the vegetables are roasted, remove them from the oven and toss with 1 tablespoon of the reserved sage oil to add fragrant flavor. Transfer to a serving platter and garnish with the crispy sage leaves on top. Serve warm as a perfect side dish.

Notes

  • For even cooking, try to cut all the vegetables into uniform 1-inch chunks.
  • The different roasting times are due to varying moisture content and density of the root vegetables.
  • Use fresh herbs for the best flavor but dried can be substituted in a pinch (reduce quantities by half).
  • Sage oil can be reserved for drizzling over other roasted dishes or salads.
  • This dish is vegan and gluten-free, making it a versatile side for many dietary preferences.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American

Find it online: https://skysrecipes.com/roasted-root-vegetables-with-sage-oil-and-crispy-sage-recipe/