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Roasted Root Vegetables with Crispy Sage and Sage Oil Recipe

BySarah
Jump to Recipe· 4.5 from 9 reviews

If you’re craving a side dish that’s both comforting and bursting with autumnal flavors, you’re in for a treat. This Roasted Root Vegetables with Crispy Sage and Sage Oil Recipe is honestly one of my favorites for dinner parties or cozy family meals. Imagine tender, caramelized root veggies kissed with fragrant herbs, then topped with crispy sage leaves and drizzled with golden sage-infused oil—oh, it’s magic on a plate! Stick around, because I’m sharing all my best tips so your veggies come out perfectly every time.

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Why This Recipe Works

  • Layered Flavors: Roasting different root vegetables separately ensures each reaches its perfect tenderness and caramelizes just right.
  • Herbs Elevate the Dish: Fresh rosemary, sage, and thyme add aromatic complexity that turns simple veggies into something special.
  • Golden Sage Oil & Crispy Leaves: This technique adds both rich flavor and a satisfyingly crunchy texture contrast you didn’t know you needed.
  • Flexible & Crowd-Pleasing: It’s perfect for weeknights or holidays, and you can easily swap or add root veggies based on what’s fresh or in your pantry.
Roasted Root Vegetables with Crispy Sage and Sage Oil, autumn vegetable side dish, crispy sage garnish, sage infused oil, healthy roasted vegetable recipe - The image shows two baking trays side by side filled with roasted vegetables. The left tray contains roughly chopped pieces of beets in dark purple, carrots in bright orange, and yellow beets, all mixed and sprinkled with herbs and seasoning, with a slightly shiny roasted texture. The right tray features a mix of golden brown roasted sweet potatoes, white parsnips, and beige root vegetables, all cut into irregular chunks and coated with herbs and spices giving a caramelized look. Both trays have a metal texture underneath the vegetables and are placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The star of this dish is really the variety of root vegetables—each adds its own sweetness and earthiness. Plus, pairing them with bright herbs and that crispy sage finish makes all the difference. When shopping, try to pick firm veggies without bruises, and go for fresh herbs with bright, unblemished leaves.

Roasted Root Vegetables with Crispy Sage and Sage Oil, autumn vegetable side dish, crispy sage garnish, sage infused oil, healthy roasted vegetable recipe - Flat lay of vibrant red and golden beets peeled and cut into chunks, bright orange carrot slices with smooth edges, pale cream parsnip pieces, rich orange sweet potato cubes, and soft white turnip chunks, all fresh and raw. Scattered among them are sprigs of fresh green rosemary, sage leaves with a velvety texture, and delicate thyme leaves. A few crisp, deep green sage leaves add contrast, their texture slightly crinkled. The ingredients are naturally and loosely arranged to show off their earthy colors and textures, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7
  • Beets: I love using one red and one golden beet for a lovely color contrast—and they roast beautifully to a tender sweetness.
  • Carrots: Rolling cut chunks allow even roasting; carrots bring natural sweetness that deepens as they bake.
  • Parsnips: These add a subtle nuttiness and creamy texture that pairs well with sweeter roots.
  • Sweet Potato: Their natural sugars caramelize nicely, helping balance the savory herbs.
  • Turnip: A little peppery bite cuts through the dish and adds earthiness.
  • Extra-virgin olive oil: Essential for roasting; use good quality for flavor and to help veggies brown perfectly.
  • Fresh rosemary, sage, and thyme: Fresh herbs bring vibrant aromas and prevent the dish from feeling one-dimensional.
  • Sea salt and black pepper: Basic seasoning that enhances all the natural flavors.
  • Sage leaves (for crisping): When fried, they become deliciously crunchy and fragrant, adding a gorgeous garnish and flavor boost.
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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.

Tweak to Your Taste

One of the things I love most about this recipe is how easy it is to adapt based on your preferences or what’s in season. I often swap out the turnip for rutabaga or add a few chunks of celery root for extra earthiness. Don’t be afraid to make it your own!

  • Variation: Last winter, I added a splash of maple syrup to the carrots before roasting for a sweet glaze—totally mouthwatering!
  • Diet-Friendly: This recipe is naturally gluten-free and vegan, so it fits a variety of diets without fuss.
  • Seasonal Swap: In spring or summer, you can swap out some veggies for new potatoes or even toss in some roasted fennel for a twist.

Step-by-Step: How I Make Roasted Root Vegetables with Crispy Sage and Sage Oil Recipe

Step 1: Prepping the Veggies with Intent

I always peel and chop the root vegetables into uniform 1-inch chunks; this makes sure they roast evenly and develop those gorgeous caramelized edges we all crave. Separate the beets and carrots on one baking sheet, and the parsnips, sweet potato, and turnip on another—since they have slightly different roasting times, this step is key to getting everything done just right.

Step 2: Seasoning and Roasting

Drizzle each tray generously with extra-virgin olive oil and sprinkle the fresh rosemary, chopped sage, thyme leaves, sea salt, and freshly ground black pepper over the vegetables. Toss everything really well so every piece gets coated—this helps those herbs cling and the oil helps with browning. Then spread in a single layer on the baking sheets, leaving space between pieces for air to circulate. Roast in a preheated 425°F oven. The parsnips, sweet potato, and turnip will be tender in around 25-30 minutes; the beets and carrots take closer to 45-50 minutes. Roasting times depend on your oven and the vegetable size, so check tenderness with a fork.

Step 3: Making the Crispy Sage and Sage Oil

While the vegetables roast, this step is where your kitchen fills with that irresistible sage aroma. Heat 2 tablespoons of extra-virgin olive oil in a small saucepan over medium heat. Once the oil starts bubbling lightly, toss in the fresh sage leaves and stir for about a minute until they turn crisp but don’t burn. Using tongs, transfer them to a paper towel-lined plate to drain. Don’t toss the sage oil—it’s liquid gold for drizzling on the finished veggies.

Step 4: Finishing Touches

When your veggies are perfectly tender and golden, toss them gently with a tablespoon of that sage-infused oil for a fragrant finish. Then plate them up and top with the crispy sage leaves. The contrast between the soft, caramelized vegetables and that crispy, herbaceous crunch is what makes this dish truly next-level.

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Pro Tips for Making Roasted Root Vegetables with Crispy Sage and Sage Oil Recipe

  • Separate Veggie Baking Sheets: Roasting harder veggies (beets, carrots) separately from softer ones keeps everything perfectly done without some pieces overcooked.
  • Uniform Cutting: Cutting to the same size is the best way to ensure everything cooks evenly—no one wants mushy sweet potato while the beets are still tough.
  • Watch the Sage Closely: Sage leaves crisp up very fast; watch carefully to avoid burning, which can make them bitter.
  • Use Parchment Paper: It helps avoid sticking and makes clean-up way easier—plus your veggies brown more evenly without dry spots.

How to Serve Roasted Root Vegetables with Crispy Sage and Sage Oil Recipe

Roasted Root Vegetables with Crispy Sage and Sage Oil, autumn vegetable side dish, crispy sage garnish, sage infused oil, healthy roasted vegetable recipe - A white oval dish filled with a colorful mix of roasted vegetables in layers: bright orange sweet potato chunks, deep purple beet pieces, caramel-colored parsnip slices, and pale beige root vegetable bits, all mixed together and garnished with fresh green sage leaves scattered on top. A silver spoon rests on the right side of the dish, and a light beige napkin is tucked under the spoon. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep the garnishes simple to highlight the crispy sage—sometimes I add a sprinkle of toasted walnuts or a drizzle of balsamic glaze to bring out a little tang and crunch. Fresh thyme sprigs on top are another lovely touch that echoes the herb flavors inside.

Side Dishes

This recipe pairs brilliantly with roasted chicken, pork tenderloin, or a hearty grain bowl. I also serve it alongside creamy polenta or a simple wild rice pilaf for a comforting, complete meal.

Creative Ways to Present

For a holiday or dinner party, I like arranging the roasted vegetables in concentric circles on a big platter, topping with crispy sage leaves like confetti, and serving with a small bowl of sage oil for guests to drizzle themselves. It looks rustic but elegant and always sparks compliments.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 4 days. The vegetables hold their flavor well, but I keep the crispy sage separate if I can—it loses its crunch and can get soggy when stored with the veggies.

Freezing

I’ve found freezing roasted root vegetables works okay but changes the texture slightly, making them softer when reheated. If you want to freeze, spread them out on a baking sheet first and freeze individually before transferring to a container—this prevents clumps.

Reheating

To reheat, I pop leftovers in a 375°F oven for 10-12 minutes until warmed through and slightly crisp again on the edges. Avoid the microwave if you want to preserve some of the roasted texture. Then just add fresh sage oil or crispy sage on top if you have some saved.

FAQs

  1. Can I use dried sage instead of fresh for the crispy sage and sage oil?

    Dried sage doesn’t crisp up the same way fresh leaves do, so it won’t give you that lovely texture or the same fragrant flavor in the oil. I highly recommend using fresh sage leaves if you can find them—they elevate the dish completely.

  2. What can I substitute if I don’t have all the root vegetables listed?

    No worries! You can swap in vegetables like rutabaga, parsnips, celery root, or even sweet onions. Just be mindful of roasting times—chunk size and veggie type affect how long they take to become tender.

  3. How do I know when the vegetables are done roasting?

    Check tenderness by piercing the largest chunks with a fork—it should slide in smoothly without resistance. You’re aiming for browned, slightly crispy edges with soft interiors.

  4. Can I make the sage oil ahead of time?

    Absolutely! You can prepare the sage oil and crispy leaves a day ahead and store both separately in the fridge. Reheat the oil gently before drizzling on veggies, and re-crisp the sage leaves quickly in a hot pan if needed.

Final Thoughts

This Roasted Root Vegetables with Crispy Sage and Sage Oil Recipe is one of those cozy dishes that feels special, no matter if it’s a weeknight or a holiday feast. I love how simple ingredients transform through roasting and just a few fresh herbs into something so full of flavor and texture. Give it a go—you’ll be surprised how often you come back to it as a reliable, comforting side. Trust me, once you’ve tasted those crispy sage leaves and rich sage oil drizzled over perfectly roasted roots, you’ll be hooked!

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Roasted Root Vegetables with Crispy Sage and Sage Oil Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 9 reviews
  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A vibrant medley of roasted root vegetables seasoned with fresh herbs and finished with crispy sage and sage-infused olive oil for a flavorful and elegant side dish.

Ingredients

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

Crispy Sage and Sage Oil

  • 2 tablespoons extra-virgin olive oil
  • 10 fresh sage leaves

Instructions

  1. Preheat Oven: Preheat the oven to 425°F and line two baking sheets with parchment paper to prepare for roasting.
  2. Prepare Vegetables: Place the beets and carrots on one baking sheet and the parsnips, sweet potato, and turnip on the other. Drizzle all vegetables with olive oil, then sprinkle with rosemary, sage, thyme, sea salt, and freshly ground black pepper. Toss to coat evenly.
  3. Roast Vegetables: Spread the vegetables out evenly on the baking sheets. Roast for 50 minutes total, noting that parsnips, sweet potato, and turnip will be tender and browned earlier, while beets and carrots require the full time.
  4. Make Crispy Sage: Line a plate with paper towels. Heat 2 tablespoons of olive oil in a small saucepan until bubbling. Add sage leaves, stir, and cook for about 1 minute until crisp. Carefully remove sage leaves and transfer to the paper towel-lined plate to drain. Reserve the sage-infused oil for serving.
  5. Finish and Serve: Remove roasted vegetables from the oven and toss with 1 tablespoon of the reserved sage oil. Transfer to a serving platter and top with the crispy sage leaves for an elegant finish.

Notes

  • For even cooking, try to chop all vegetables into uniform 1-inch chunks.
  • You can substitute fresh herbs with dried but reduce the quantity to 1 teaspoon each.
  • Use parchment paper to prevent vegetables from sticking and for easier clean-up.
  • If you prefer a sweeter flavor, drizzle a little honey or maple syrup before roasting.
  • Leftover sage oil can be stored in a sealed container in the refrigerator for up to one week and used in dressings or drizzling over other dishes.

Nutrition

  • Serving Size: 1 cup
  • Calories: 120 kcal
  • Sugar: 6 g
  • Sodium: 150 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 4 g
  • Protein: 2 g
  • Cholesterol: 0 mg

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