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
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
Crispy Sage and Sage Oil
- 2 tablespoons extra-virgin olive oil
- 10 fresh sage leaves
Instructions
- Preheat Oven: Preheat the oven to 425°F and line two baking sheets with parchment paper to prepare for roasting.
- 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.
- 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.
- 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.
- 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
