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.
Equipment
- - 2 baking sheets
- Parchment paper
- Sharp knife
- - Small saucepan (for sage oil)
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
Instructions
- Preheat oven to 425°F. Line 2 baking sheets with parchment.
- Place beets + carrots on one tray, other veggies on the second.
- Toss all with olive oil, herbs, salt, and pepper. Roast for 25–50 mins.
- Fry sage leaves in olive oil until crispy. Drain and reserve oil.
- 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
- Peel beets, scrub other roots
- Add balsamic drizzle for an extra zing