Description
A hearty and flavorful side dish featuring a medley of roasted root vegetables, enhanced with fresh herbs and crispy sage leaves. This recipe is perfect for fall or winter meals and provides a delicious caramelized taste with an earthy depth from sage oil.
Ingredients
Scale
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)
Herbs and Seasoning
- 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
Oils
- Extra-virgin olive oil (for drizzling and cooking) – about 3 tablespoons total
Garnish
- 10 fresh sage leaves
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper to prevent sticking and ensure even roasting.
- Prepare Vegetables: Place the beets and carrots on one baking sheet, and the parsnips, sweet potato, and turnip on the other to allow for different roasting times. Drizzle each with extra-virgin olive oil, then sprinkle with chopped rosemary, sage, thyme, sea salt, and freshly ground black pepper. Toss everything to coat evenly and spread out in a single layer.
- Roast Vegetables: Roast the vegetables in the preheated oven. The parsnips, sweet potato, and turnip will take approximately 25 minutes, while the beets and carrots will roast longer, up to 50 minutes. Roast until all vegetables are tender and have browned edges, indicating caramelization.
- Make Crispy Sage: While vegetables roast, line a plate with paper towels. Heat 2 tablespoons of extra-virgin olive oil in a small saucepan over medium heat until it bubbles. Add the fresh sage leaves, stirring and cooking until they turn crisp, about 1 minute. Remove sage leaves and place them on the paper towels to drain excess oil. Reserve the sage-infused oil for drizzling over the vegetables later.
- Finish and Serve: Remove roasted vegetables from the oven. Toss them with 1 tablespoon of the reserved sage-infused olive oil to add extra flavor. Transfer the vegetables to a serving platter and garnish with the crispy sage leaves for a beautiful and aromatic finish.
Notes
- This dish makes an excellent holiday side, especially for fall and winter meals.
- The vegetables and herbs can be varied based on availability and preference.
- Ensure vegetables are cut into uniform 1-inch chunks for even roasting.
- The crispy sage leaves add a wonderful texture contrast and herbal aroma.
- This recipe is vegan and gluten-free, making it suitable for many dietary preferences.
- Use fresh herbs for the best flavor impact.
Nutrition
- Serving Size: 1 cup (approximately 140g)
- Calories: 130 kcal
- Sugar: 7 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
