Roasted Root Vegetable Medley (Print Version)
Colorful root vegetables roasted with fresh herbs, topped with crispy sage and infused olive oil.
# Ingredients:
→ Root Vegetables
01 -
2 beets, preferably 1 red and 1 golden, peeled and chopped into 1-inch pieces
02 -
1 large carrot, roll-cut into 1-inch pieces
03 -
3 parsnips, chopped into 1-inch pieces
04 -
1 medium sweet potato, chopped into 1-inch pieces
05 -
1 turnip, chopped into 1-inch pieces
→ Seasonings and Herbs
06 -
Extra-virgin olive oil, for drizzling
07 -
1 tablespoon chopped fresh rosemary
08 -
1 tablespoon chopped fresh sage leaves
09 -
1 tablespoon fresh thyme leaves
10 -
Sea salt, to taste
11 -
Freshly ground black pepper, to taste
→ Crispy Sage and Sage Oil
12 -
2 tablespoons extra-virgin olive oil
13 -
10 fresh sage leaves
# Steps:
01 -
Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 -
Spread beets and carrots on one baking sheet; place parsnips, sweet potato, and turnip on the other sheet. Drizzle vegetables with olive oil, sprinkle with rosemary, sage, thyme, salt, and black pepper. Toss well to coat and distribute evenly on the pans.
03 -
Roast for 25 to 50 minutes. Test doneness: parsnips, sweet potato, and turnip will bake faster—remove when tender and browned at edges. Continue roasting beets and carrots until similarly tender.
04 -
Line a plate with paper towels. Heat 2 tablespoons olive oil in a small saucepan over medium heat until bubbling. Add sage leaves, stir, and cook until crisp, about 1 minute. Use a slotted spoon to transfer leaves to the prepared plate to drain. Reserve the infused oil.
05 -
Toss roasted vegetables with 1 tablespoon of the reserved sage oil. Transfer to a serving platter and garnish with crispy sage leaves.
# Notes:
01 -
Cut all root vegetables to a uniform size for even roasting.
02 -
Monitor vegetables closely in the final stage to prevent overcooking.