Name: Roasted Root Vegetables with Crispy Sage Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 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 and freshly ground black pepper, to taste; 2 tablespoons extra-virgin olive oil; 10 fresh sage leaves

Jump to Recipe· 4.9 from 83 reviews

If you’re looking for a side dish that feels cozy, fresh, and absolutely delicious, you’ve got to try my Roasted Root Vegetables with Crispy Sage Recipe. This dish is one of my favorite ways to celebrate all those earthy flavors that root veggies bring to the table, and the crispy sage takes it to the next level with its irresistible aroma and crunch. Trust me, it’s a simple recipe that turns into pure magic every time I make it.

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Why You’ll Love This Recipe

Bold, Earthy Flavors: The combo of beets, parsnips, and sweet potatoes roast up beautifully, creating a fantastic flavor base.
Crispy Sage Finish: That golden, crunch-packed topping is the secret that elevates the dish beyond basic roasted veggies.
Easy to Make Yet Impressive: High impact on the table with minimal fuss in the kitchen — perfect for weekday dinners or entertaining.
Customizable & Versatile: You can swap in seasonal root veggies and fresh herbs easily to suit your pantry or mood.

A white oval plate filled with a colorful mix of roasted root vegetables, including orange sweet potato chunks, deep purple beet pieces, yellow parsnip slices, and bright orange carrot rounds, all roasted to a slightly caramelized texture. Fresh green sage leaves are scattered on top, adding a fresh contrast to the warm tones of the vegetables. A silver spoon with a simple handle rests on the right edge of the plate. The dish sits on a white marbled surface with a beige cloth napkin partially visible in the upper right corner. Photo taken with an iphone --ar 2:3 --v 7 - Roasted Root Vegetables with Crispy Sage, roasted root vegetable side dish, earthy roasted veggie recipe, crispy sage topping, seasonal roasted vegetable

Ingredients You’ll Need

The beauty of this Roasted Root Vegetables with Crispy Sage Recipe is in the freshness and quality of the ingredients. Using a variety of colorful roots not only makes your plate look stunning, but it also combines sweet, earthy, and slightly peppery notes that work so well together. When shopping, pick firm, blemish-free roots and fresh herbs — it really makes a difference.

Flat lay of peeled red beet cut into 1-inch chunks, golden beet cut into 1-inch chunks, a large carrot sliced into 1-inch roll cuts, three parsnips chopped into 1-inch chunks, one medium sweet potato chopped into 1-inch chunks, one turnip chopped into 1-inch chunks, a few fresh rosemary sprigs, several fresh sage leaves, a small handful of fresh thyme leaves, a few pinches of sea salt crystals, freshly ground black peppercorns, a small white ceramic bowl with extra-virgin olive oil, a small white ceramic bowl with crispy fried sage leaves all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Roasted Root Vegetables with Crispy Sage, roasted root vegetable side dish, earthy roasted veggie recipe, crispy sage topping, seasonal roasted vegetable

Beets: I love using one red and one golden beet for color contrast and earthy sweetness.
Carrot: Use a large carrot, cut on the bias to maximize surface area for roasting.
Parsnips: Their natural sweetness caramelizes beautifully in the oven.
Sweet Potato: Adds creamy texture and a nice sweetness to balance the earthier roots.
Turnip: Offers a slightly peppery bite that contrasts so well here.
Extra-virgin olive oil: For drizzling and helping the herbs and veggies roast to perfection.
Fresh rosemary: Woody, fragrant herb that adds depth.
Fresh sage leaves: The star of the show that gets crisped up for amazing texture.
Fresh thyme leaves: Adds a subtle earthy brightness.
Sea salt and freshly ground black pepper: Essential for seasoning.
Olive oil for sage crisping: The same extra-virgin olive oil heats up the sage to crispy perfection.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to switch things up depending on what’s in season or what’s sitting in my fridge. This recipe is super forgiving, so don’t hesitate to experiment with different roots or herbs. You can even make a vegan version if you serve it as a side without any added butter or cheese.

Add Sweet Onions: I’ve tossed in sliced red onions before—they caramelize nicely and add a bit of sharp-sweet contrast to the roots.
Use Different Herbs: Sometimes I swap the rosemary for fresh oregano or even a touch of sage-infused oil for a safer herb layering.
Include Other Roots: Rutabaga, celery root, or even turnip greens can freshen it up, depending on your taste.
Spicy Kick: Try a pinch of smoked paprika or chili flakes if you want to amp up the heat.

How to Make Roasted Root Vegetables with Crispy Sage Recipe

Step 1: Prep and Slice Your Vegetables Nicely

Start by peeling your beets, carrots, parsnips, sweet potato, and turnip, then chop them all into roughly 1-inch chunks. I find that cutting evenly ensures they cook at the same rate — nothing worse than having mushy sweet potatoes alongside crunchy beets. For the carrots, I like to roll cut them diagonally so they look a little more elegant and roast evenly.

Step 2: Lay Out and Season Your Roots

Line two baking sheets with parchment – this makes cleanup so easy! Place the beets and carrots on one tray, then the parsnips, sweet potato, and turnip on the other. Drizzle everything generously with olive oil, sprinkle on your rosemary, sage, thyme, a good pinch of sea salt, and several grinds of pepper. Toss each tray to coat evenly, then spread them out so they roast instead of steam.

Step 3: Roast Until Tender and Delicious

Pop both trays into your preheated 425°F oven. Keep in mind the parsnips, sweet potato, and turnips will need less time (around 25 minutes), but the beets and carrots benefit from a longer roast (up to 50 minutes). This staged timing is key so everything ends up perfectly tender and browned on the edges. I like to check after 25 minutes and give the trays a gentle toss.

Step 4: Make the Crispy Sage and Sage Oil

While your veggies are roasting, heat 2 tablespoons of olive oil in a small saucepan over medium heat until it bubbles lightly. Add fresh sage leaves and stir quickly—within about a minute they’ll turn crisp and fragrant. Use a slotted spoon to transfer them to a paper towel-lined plate to drain. Don’t toss out that now-flavored sage oil—reserve it to drizzle over the roasted veggies for an unforgettable aroma boost.

Step 5: Toss and Finish

When your root vegetables are nicely roasted, remove the trays from the oven and toss the vegetables lightly with about a tablespoon of your reserved sage oil. Transfer everything to a pretty platter, then top generously with your crispy sage leaves. The aroma will fill your kitchen and your first bite will have that perfect contrast of soft roasted veggies meeting the crispy herb.

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Pro Tips for Making Roasted Root Vegetables with Crispy Sage Recipe

Even Size Matters: I’ve learned the hard way that chopping your root veggies into uniform 1-inch pieces helps everything roast evenly without some pieces burning and others undercooked.
Use Two Baking Sheets: Giving your veggies room on the tray helps them brown better and prevents steaming—a trick I swear by for crispy edges.
Don’t Overcrowd: Crowding slows roasting and leads to soggy results; spread out those roots like they’re sunbathing!
Crispy Sage Timing: Add the sage oil at the end, not before roasting, or the sage can burn and turn bitter.

How to Serve Roasted Root Vegetables with Crispy Sage Recipe

Roasted Root Vegetables with Crispy Sage Recipe - Serving

Garnishes

I love finishing this dish with a sprinkle of flaky sea salt and a quick squeeze of fresh lemon juice for a brightness that really pops. Sometimes, I toss on a few toasted pecans or walnuts for crunch and earthy depth. If you’re feeling fancy, a grating of sharp Parmesan or Pecorino adds a wonderful savory note.

Side Dishes

This recipe pairs beautifully with roasted chicken, grilled pork chops, or a simple pan-seared fish. For a vegetarian meal, a dollop of herby yogurt or a rich lentil stew alongside can make a complete and satisfying plate.

Creative Ways to Present

For special occasions, I love serving this on a large wooden board with fresh herb sprigs scattered on top—it’s rustic and perfect for sharing. You can also layer roasted vegetables in glass jars or in a pretty trifle bowl for a striking centerpiece that invites conversation.

Make Ahead and Storage

Storing Leftovers

I store leftover roasted root vegetables in an airtight container in the fridge for up to 4 days. They keep surprisingly well, and I often find they taste even better the next day once the flavors have melded.

Freezing

Freezing works, but the texture changes a bit. If you want to freeze, spread the roasted veggies in a single layer on a parchment-lined tray to flash freeze, then transfer to a freezer bag. When reheating, expect them to be softer, so they’re best suited for stews or mashed veggie bowls after thawing.

Reheating

When reheating, I pop them in a 375°F oven for about 10–15 minutes to revive a little crispness instead of nuking them in the microwave, which can make them mushy. Adding a fresh drizzle of the sage oil after reheating helps revive all those rich flavors too!

FAQs

Can I prepare the vegetables in advance for the Roasted Root Vegetables with Crispy Sage Recipe?

Absolutely! You can peel and chop your root vegetables a day ahead and store them in water in the fridge to prevent browning. Just make sure to dry them well before roasting. This prep step saves time on the day you want to cook.
What is the secret to making the sage leaves crispy without burning?

Keep the olive oil at a gentle bubble, not a rolling boil, and watch the sage closely, stirring constantly. It takes only about a minute. Remove the leaves as soon as they turn a darker green and feel crisp—you don’t want them to turn brown or bitter.
Can I use dried herbs instead of fresh for this recipe?

While fresh herbs give the best flavor and aroma for the Roasted Root Vegetables with Crispy Sage Recipe, you can substitute dried herbs if fresh aren’t available. Use about one-third of the amount and add them early in the roasting process, so they have time to release their flavors.
Is this dish suitable for vegans and vegetarians?

Yes! This recipe is naturally vegan and vegetarian-friendly as long as you stick to olive oil and herbs. It’s a fantastic plant-based side dish that’s hearty and flavorful.
What can I serve with Roasted Root Vegetables with Crispy Sage Recipe?

This dish pairs wonderfully with roasted meats like chicken or pork, as well as fish and vegetarian mains. I often serve it alongside quinoa or a simple green salad to balance the rich, roasted notes.

Final Thoughts

When I first tried roasting such a mix of root vegetables and then topping them off with crispy sage, it felt like discovering a new comfort food masterpiece. I love how the textures and flavors come together — it’s earthy, cozy, and a little fancy all at once. If you want a side dish that’s guaranteed to get compliments and is easy enough for a weeknight, you really can’t go wrong with this Roasted Root Vegetables with Crispy Sage Recipe. I hope you enjoy making and eating it as much as my family and I do!