Name: Roasted Root Vegetables with Crispy Sage and Herb Oil Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 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); 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; Extra-virgin olive oil (for drizzling and cooking) – about 3 tablespoons total; 10 fresh sage leaves

If you’re craving a side dish that feels like a cozy hug on a plate, then you absolutely must try this Roasted Root Vegetables with Crispy Sage and Herb Oil Recipe. It’s one of those dishes I come back to again and again, especially when the weather cools down and I want something hearty and full-flavored without a fuss. The combination of tender, caramelized root veggies paired with the deep, aromatic hit of crispy sage and herb oil is just unbeatable—I promise you’ll be hooked after the first bite!

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Why You’ll Love This Recipe

Rich, Earthy Flavor: The roasted root vegetables caramelize beautifully, releasing a natural sweetness that pairs wonderfully with the herbaceous sage oil.
Easy to Make: Minimal prep and a hands-off roasting process mean you can set it and forget it—perfect for busy weeknights or holiday gatherings.
Versatile and Seasonal: Works great with a variety of root veggies you can find year-round, especially in fall and winter.
Elegant Presentation: The crispy sage leaves on top add a beautiful texture and look that’ll impress guests without extra effort.

A white oval plate filled with a colorful mix of roasted vegetables in about four layers: the bottom layer has chunks of bright orange sweet potatoes and pale yellow parsnips; scattered on top are dark purple beet pieces and more roasted parsnip strips; fresh green herb leaves (sage) are spread across the vegetables; a silver spoon lies at the front edge of the plate. The colors are warm and vibrant with visible seasoning and a slightly crispy texture. The background is a white marbled surface with a beige cloth partially visible at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These root vegetables come together beautifully because each offers a unique texture and sweetness, and roasting them brings out their best. Fresh herbs like rosemary, sage, and thyme add just the right boost of aroma and flavor, while the crispy sage leaves make this dish feel truly special. When shopping, look for firm, fresh veggies and vibrant sage leaves to get the best results.

Beets: I prefer to use one red and one golden beet for a pretty mix of colors; peel and chop into 1-inch chunks to roast evenly.
Carrot: Rolling cut into chunks helps the carrots cook through without drying out.
Parsnips: These add a slightly sweet, nutty flavor—just chop them into 1-inch pieces like the others.
Sweet potato: Adds creaminess; cubed evenly with the other vegetables.
Turnip: Offers a subtle peppery note that balances the sweetness of the other roots.
Extra-virgin olive oil: Use quality oil—it’s the base of your herb oil and key to roasting.
Fresh rosemary: Adds piney, woodsy notes—chop finely.
Fresh sage leaves: Both chopped for the roasted veggies and whole for frying crispy sage leaves.
Fresh thyme leaves: Bright and earthy, it ties all the herb flavors together.
Sea salt and freshly ground black pepper: Season well to elevate every bite.

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.

Variations

I love how flexible this Roasted Root Vegetables with Crispy Sage and Herb Oil Recipe can be—you can easily tailor it to what you have on hand or your family’s preferences. Feel free to swap out or add other root vegetables, herbs, or even nuts for extra crunch. You’ll discover your own twists that make this dish a star on your table.

Root vegetable swaps: I’ve tried adding rutabaga or kohlrabi when I need more variety—each brings a new flavor nuance that keeps it interesting.
Herb variations: Tarragon or sage only, depending on what’s fresher; sometimes I throw in a pinch of smoked paprika for a subtle smoky vibe.
Make it hearty: Roasted chickpeas or toasted walnuts stirred in at the end add great texture and protein for a more substantial side.
Vegan & gluten-free: This recipe already fits the bill perfectly, so it’s a crowd-pleaser regardless of dietary restrictions!

How to Make Roasted Root Vegetables with Crispy Sage and Herb Oil Recipe

Step 1: Prep and toss your veggies with herbs and oil

Start by preheating your oven to 425°F (220°C) and line two baking sheets with parchment paper. This high heat helps the vegetables caramelize and get tender inside without steaming. I like to separate the vegetables based on cooking time: beets and carrots on one sheet because they take longer, and parsnips, sweet potatoes, and turnips on the other. Drizzle both trays generously with extra-virgin olive oil, sprinkle the chopped rosemary, sage, and thyme, then season with sea salt and freshly ground pepper. Toss well so every chunk gets coated—this is where the magic begins!

Step 2: Roast the vegetables until tender and browned

Pop both trays into the oven and roast. The parsnips, sweet potatoes, and turnips usually take about 25 to 30 minutes, while the beets and carrots need closer to 45 to 50 minutes—check by piercing with a fork for tenderness and look for nicely browned edges. Give them a gentle toss halfway through cooking to promote even roasting. I first struggled with unevenly cooked veggies before I started splitting them onto two trays—trust me, this step makes a huge difference!

Step 3: Make your crispy sage and herb oil

While the vegetables roast, line a plate with paper towels and heat 2 tablespoons of extra-virgin olive oil in a small saucepan over medium heat. Once the oil is hot and shimmering (but not smoking!), add your fresh whole sage leaves. Stir them gently—this only takes about a minute until the leaves are crisp and fragrant. Remove immediately and drain on the paper towels. Don’t skip reserving the flavorful sage oil—it’s liquid gold for drizzling over the veggies when they come out of the oven!

Step 4: Toss veggies with sage oil, plate, and garnish

Once your vegetables come out of the oven, transfer them to a large bowl and drizzle about a tablespoon of the reserved sage oil over everything. Gently toss to coat, then spread them out on a serving platter. Top with those crispy sage leaves for a beautiful, aromatic finish that brings out all the herbaceous goodness. I love how these delicate leaves add a little crunch and that unmistakable sage flavor with every bite.

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

Prep Evenly Sized Chunks: Cutting your veggies into uniform 1-inch pieces ensures they roast evenly—this prevents some pieces from being mushy while others remain undercooked.
Don’t Crowd the Pan: Give the vegetables space on the baking sheet so they brown instead of steam—that crisp, caramelized edge is key to flavor.
Watch Your Sage Oil Heat: Keep a close eye when frying sage leaves; olive oil burns quickly and overheated oil can ruin the flavor.
Separate Veggies by Cooking Time: Putting slower and faster cooking veggies on different trays means everything comes out perfectly tender and brown without overcooking.

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

A white oval plate filled with a colorful mix of roasted vegetables, including orange chunks of sweet potato, deep purple beet pieces, pale yellow parsnips, and lighter tan mushrooms, all roasted to a slightly crisp texture. The vegetables are scattered with whole green sage leaves and sprinkled with coarse black pepper and herbs. A silver spoon rests on the bottom left side of the plate, partially under the vegetables. The plate sits on a white marbled surface with a light beige cloth napkin partially visible under the plate on the lower right side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m partial to adding a little extra finishing touch like a sprinkle of toasted pumpkin seeds or a dash of flaky sea salt for crunch. Fresh parsley or finely chopped chives work beautifully for a pop of color and freshness. But honestly, the crispy sage itself steals the show—its texture and bold flavor feel so gourmet.

Side Dishes

This recipe plays well with just about any main course. I often serve it alongside roast chicken or pork, but it’s equally wonderful with a hearty grain bowl or even baked tofu for a vegetarian feast. Mashed potatoes or creamy polenta pair nicely if you want to keep things extra comforting.

Creative Ways to Present

For holiday dinners, I like to arrange the veggies on a large wooden cutting board or rustic platter layered with a few sprigs of fresh herbs. Drizzle the herb oil artistically over the top right before serving. Using edible flowers like pansies or nasturtiums can add a whimsical touch if you’re feeling fancy and want to impress guests.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which sometimes happens, but rarely lasts long), store them in an airtight container in the fridge for up to 3 days. I recommend adding the crispy sage leaves fresh each time you reheat to keep their texture from going limp.

Freezing

Freezing roasted root vegetables is possible but with a bit of texture loss, especially for softer veggies like sweet potatoes. I usually place cooled vegetables into a freezer-safe bag and use them within 1-2 months, mostly for soups or stews where texture is less critical.

Reheating

To reheat, spread your veggies out on a baking sheet and warm in a 350°F oven for 10-15 minutes so they crisp back up a bit. Avoid microwaving if you want to maintain that roast-char and texture. Add fresh crispy sage leaves on top right before serving to bring back that signature flavor and crunch.

FAQs

Can I use frozen root vegetables for this recipe?

While fresh root vegetables roast best for caramelization and texture, you can use frozen veggies if needed. Just be sure to thaw and dry them well before roasting, and expect a slightly softer texture.
How do I make the crispy sage leaves without burning them?

Heat the olive oil gently until it shimmers but doesn’t smoke, then add sage leaves and stir quickly for about 1 minute. Remove immediately once crisp to prevent bitterness from burning.
Can I prepare the herb oil in advance?

Yes! You can make the herb oil a day ahead and store it in the fridge. Just reheat gently before adding to your roasted vegetables and fry fresh sage leaves to retain crispness.
What serves well with Roasted Root Vegetables with Crispy Sage and Herb Oil Recipe?

This dish complements a variety of mains such as roast chicken, pork, or vegetarian options like lentil loaf or grain bowls. It also pairs beautifully with creamy sides like polenta or mashed potatoes for a cozy meal.

Final Thoughts

I absolutely love how this Roasted Root Vegetables with Crispy Sage and Herb Oil Recipe turns out every single time—warm, caramelized veggies with a hint of fresh herbs and that crispy sage crunch make it feel special but still approachable. When I first tried pairing roasted veggies with sage oil, I was surprised at how much it elevated the dish. I can’t wait for you to give this recipe a go and make it your own—it’s perfect for your weeknight rotation or holiday table. Trust me, once you try it, your family will go crazy for it, too!