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–+ servings
Roasted Root Vegetables

Roasted Root Vegetables

These roasted root vegetables are a delicious vegan side dish, enhanced with sage oil and crispy sage leaves, perfect for fall and winter meals.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 6 servings
Calories 180 kcal

Equipment

  • oven
  • baking sheets
  • small saucepan
  • paper towels

Ingredients
  

Root Vegetables

  • 2 beets 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 parsnips chopped into 1-inch chunks
  • 1 medium sweet potato chopped into 1-inch chunks
  • 1 turnip 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
  • freshly ground black pepper

Crispy Sage and Sage Oil

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

Instructions
 

Preparation

  • Preheat the oven to 425°F and line two baking sheets with parchment paper.
  • Place the beets and carrots on one baking sheet and the parsnips, sweet potato, and turnip on the other. Drizzle the vegetables with olive oil and sprinkle with the rosemary, sage, thyme, pinches of salt, and several grinds of pepper. Toss to coat and spread evenly on the baking sheets. Roast for 25 to 50 minutes, or until tender and browned around the edges.
  • Make the crispy sage: Line a plate with paper towels. Heat the olive oil in a small saucepan until bubbling, add the sage leaves, stir, and cook until crisp, about 1 minute. Remove the leaves from the oil and transfer to the prepared plate to drain. Reserve the oil for serving with the vegetables.
  • Remove the vegetables from the oven and toss with 1 tablespoon of the sage oil. Transfer to a platter and top with the crispy sage leaves.

Notes

These vegetables can be served hot and are perfect for any fall or winter meal as a side dish.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 300mgPotassium: 700mgFiber: 6gSugar: 5gVitamin A: 5000IUVitamin C: 30mgCalcium: 60mgIron: 1.5mg
Keyword Fall Recipes, gluten-free, holiday side dish, Roasted Root Vegetables, vegan, Winter Recipes
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