Description
A vibrant and hearty medley of roasted root vegetables seasoned with fresh herbs and finished with crispy sage leaves and sage-infused olive oil, perfect as a nutritious side dish for any meal.
Ingredients
Scale
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 and freshly ground black pepper, to taste
Crispy Sage and Sage Oil
- 2 tablespoons extra-virgin olive oil
- 10 fresh sage leaves
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Prepare the Vegetables: Place the beets and carrots on one baking sheet and the parsnips, sweet potato, and turnip on the other. Drizzle each tray with extra-virgin olive oil and sprinkle evenly with the chopped rosemary, sage, thyme, sea salt, and freshly ground black pepper.
- Toss and Spread: Toss the vegetables thoroughly on their respective trays to coat them well with oil and herbs, then spread them out in a single layer to ensure even roasting and browning.
- Roast the Vegetables: Roast the vegetables in the preheated oven for 25 to 50 minutes. Keep in mind that the parsnips, sweet potato, and turnip will roast faster and should be checked for doneness earlier, while the beets and carrots will require more time until tender and nicely browned around the edges.
- Make Crispy Sage: While the vegetables roast, line a plate with paper towels. Heat 2 tablespoons of extra-virgin olive oil in a small saucepan on medium heat until bubbling. Add the fresh sage leaves, stir them gently, and cook until crisp, about 1 minute. Remove the crispy sage leaves with a slotted spoon and transfer them to the paper towel-lined plate to drain. Reserve the sage-infused oil for serving.
- Finish and Serve: Remove the roasted vegetables from the oven and toss them with 1 tablespoon of the reserved sage oil to enhance flavor. Transfer the vegetables to a serving platter and top with the crispy sage leaves for a flavorful, crunchy garnish.
Notes
- To ensure even cooking, cut all vegetables into similar-sized chunks.
- Beets typically take longer to roast, so separating them helps manage different cooking times efficiently.
- Use fresh herbs for the best aroma and flavor in this dish.
- If you prefer a milder sage flavor, you can reduce the quantity of crispy sage leaves or omit the sage oil drizzle.
- Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup (approx. 150g)
- Calories: 120
- Sugar: 6g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
