Roasted Root Vegetables

Roasted Root Vegetables are a cold-weather side dish that’s as simple as it is stunning. With bold colors, earthy flavor, and crispy golden edges, this easy recipe turns humble ingredients like carrots, parsnips, beets, and sweet potatoes into a show-stopping addition to your table. Perfect for Thanksgiving, Christmas, or a cozy weeknight dinner, it’s proof that vegetables can absolutely be the star of the plate—especially when drizzled with sage-infused olive oil and topped with crispy sage leaves.

🍽️ Why You’ll Love This Recipe

this recipe

• Deep, Caramelized Flavor – Roasting brings out the natural sweetness of root vegetables.
• Crispy Meets Tender – Golden edges + fork-tender centers = perfect texture.
• Vibrant & Colorful – Eye-catching on any table, especially during the holidays.
• Vegan & Gluten-Free – Everyone at the table can enjoy this side dish.
• Make-Ahead Friendly – Roast earlier in the day and serve warm or room temp.

🛒 Ingredients

• 2 medium beets (1 red, 1 golden), peeled and chopped
• 1 large carrot, chopped
• 3 parsnips, chopped
• 1 medium sweet potato, chopped
• 1 turnip, chopped
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh sage
• 1 tbsp fresh thyme leaves
• Extra virgin olive oil (for roasting + sage oil)
• Salt and black pepper, to taste

For the Sage Oil Garnish:

• 2 tbsp olive oil
• 10 fresh sage leaves

👩‍🍳 Instructions

1. Preheat & Prep
   Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper.
2. Organize Veggies by Type
   Place beets and carrots on one baking sheet. Place parsnips, sweet potatoes, and turnips on the other. This ensures even roasting.
3. Season & Roast
   Drizzle all vegetables with olive oil. Add chopped herbs, salt, and pepper. Toss to coat evenly and spread into a single layer.
   Roast for 25 to 50 minutes, checking for doneness. Lighter veggies (parsnips, sweet potatoes, turnips) will cook faster; beets may need longer.
4. Make the Sage Oil
   In a small saucepan, heat 2 tbsp olive oil. Add sage leaves and fry for about 1 minute, until crisp. Remove leaves to paper towel-lined plate. Reserve the infused oil.
5. Finish & Serve
   Drizzle roasted vegetables with 1 tablespoon of sage oil, then top with crispy sage leaves. Serve warm or at room temperature.

⏱️ Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 4–6
• Difficulty: Easy
• Dietary: Vegan, Gluten-Free

🧮 Nutrition Estimate (Per Serving – Approximate)

• Calories: 180
• Carbs: 22 g
• Fat: 9 g
• Protein: 2 g
• Fiber: 5 g
• Sugar: 6 g
  (Values vary depending on exact vegetables used.)

💡 Tips & Variations

• Peeling is Optional – Peel beets, but feel free to leave skins on carrots, parsnips, and turnips (just scrub well).
• Don’t Overcrowd the Pan – Use two baking sheets to promote caramelization.
• Add a Drizzle of Balsamic – For tangy sweetness, try a splash of balsamic glaze before serving.
• Make It a Meal – Serve over quinoa, farro, or a bed of greens with tahini dressing.
• Sage Substitute – Can’t find sage? Try rosemary oil or just skip the garnish.

❓ FAQs

Can I make this ahead?
Yes! Roast a few hours before serving. Reheat gently or serve at room temperature. Add the sage oil and crispy leaves just before serving.

Do the beets turn everything pink?
They can. Roast them separately or keep them to one side of the pan.

Can I use other root veggies?
Absolutely! Try rutabaga, celeriac, celery root, or even radishes.

What’s the best way to reheat leftovers?
Use a 375°F oven for 10–15 minutes. Avoid the microwave if you want to keep things crispy.

🥗 What to Serve With Roasted Root Vegetables

• Creamy Mashed Cauliflower
• Stuffed Acorn Squash
• Herbed Quinoa Salad
• Roast chicken, lentil loaf, or mushroom risotto

It’s a crowd-pleasing side for holidays, but also simple enough for meal prep or everyday dinners.

Roasted Root Vegetables

This colorful medley of roasted root vegetables is golden, tender, and topped with sage-infused oil and crispy sage leaves. A perfect vegan and gluten-free fall side dish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Side Dish

Cuisine: American

Calories: 160

Ingredients Equipment Method Notes

Ingredients

  

• – 2 beets 1 red, 1 golden, peeled and chopped
• – 1 large carrot chopped
• – 3 parsnips chopped
• – 1 sweet potato chopped
• – 1 turnip chopped
• – 1 tbsp chopped fresh rosemary
• – 1 tbsp chopped fresh sage
• – 1 tbsp fresh thyme leaves
• – Extra virgin olive oil for roasting + sage oil
• – Salt & pepper to taste
• **For Sage Oil Garnish:**
• – 2 tbsp olive oil
• – 10 fresh sage leaves

Equipment

• – 2 baking sheets
• Parchment paper
• Sharp knife
• – Small saucepan (for sage oil)

Method

 

1. Preheat oven to 425°F. Line 2 baking sheets with parchment.
2. Place beets + carrots on one tray, other veggies on the second.
3. Toss all with olive oil, herbs, salt, and pepper. Roast for 25–50 mins.
4. Fry sage leaves in olive oil until crispy. Drain and reserve oil.
5. Toss roasted veggies with 1 tbsp sage oil and top with crispy sage. Serve warm or room temp.

Notes

– Keep vegetables in groups based on roasting time
– Peel beets, scrub other roots
– Add balsamic drizzle for an extra zing

🔚 Conclusion

Whether you’re planning a holiday feast or just want to get more colorful veggies on your plate, these Roasted Root Vegetables are a seasonal staple. Earthy, aromatic, and beautifully golden, they’re an easy win for any fall or winter meal. Don’t skip the sage oil—it’s the finishing touch that takes them from good to unforgettable.