Root vegetables, oh how they remind me of autumn walks and cozy sweaters. There’s something magical about tossing them in the oven, letting their natural sugars caramelize into little bites of heaven. This easy recipe won’t just fill your home with warmth—it’s like a culinary hug that fits perfectly into any meal, whether it’s a quick weeknight dinner or a leisurely Sunday feast.
Steps
- Preheat your oven to 425°F and prepare two baking sheets with parchment paper.
- Place chopped beets and carrots on one baking sheet and arrange parsnips, sweet potato, and turnip on the other.
- Drizzle the veggies with olive oil and sprinkle with fresh rosemary, sage, thyme, salt, and pepper. Toss everything to ensure even coating, then spread the vegetables out evenly on the baking sheets.
- Roast the vegetables, checking after 25 minutes, until they are tender and browned at the edges. Expect the parsnips, sweet potato, and turnip to finish first, with beets and carrots taking a bit longer.
- For the crispy sage, line a plate with paper towels. Heat olive oil in a small saucepan until bubbling, add sage leaves, and cook for about a minute until crisp. Transfer the leaves to the prepared plate and reserve the infused oil for later use.
- Once the vegetables are done roasting, toss them with a tablespoon of the reserved sage oil, transfer to a serving platter, and garnish with the crispy sage leaves.
Ingredients
- 2 beets (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
- Extra-virgin olive oil, for drizzling
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage leaves
- 1 tablespoon fresh thyme leaves
- Sea salt, to taste
- Freshly ground black pepper, to taste
FAQ
- Do I need to peel the root vegetables before roasting?
- Peeling the vegetables is a matter of personal choice. While I typically peel the beets, I leave the skins on the other vegetables, ensuring they are scrubbed well. You can decide to peel any or all of the vegetables, and the dish will still turn out wonderfully.
- Why use two baking sheets for roasting the vegetables?
- Using two baking sheets allows you to group vegetables with similar cooking times and prevents overcrowding. This ensures each vegetable roasts evenly and achieves the best browning and flavor, as they won’t steam in the oven.
- Can I prepare the roasted root vegetables ahead of time?
- You can roast the vegetables a few hours before serving, as they taste great warm or at room temperature. However, it’s best to drizzle them with sage oil and add the crispy sage leaves just before serving for optimal flavor and texture.
- What are some good pairings for this roasted root vegetables dish?
- This dish pairs well with holiday classics like mashed potatoes, stuffing, and green bean casserole. It’s also a great complement to main dishes like mushroom polenta or butternut squash risotto for a comforting meal.
- What herbs are used in this recipe?
- The recipe includes fresh rosemary, sage, and thyme, which are tossed with the vegetables before roasting. Additionally, whole sage leaves are crisped and used as a garnish to enhance the dish’s flavor profile.
Tips
- Strategic Grouping for Even Cooking: Use two baking sheets to separate vegetables based on their cooking times. Place beets and carrots on one sheet, and sweet potatoes, parsnips, and turnips on another. This helps ensure each type of vegetable is perfectly tender and browned.
- Avoid Overcrowding: Spread the vegetables out in a single layer on the baking sheets. This prevents steaming and ensures that the veggies brown nicely, enhancing their flavor.
- Ahead of Time Preparation: Roast the root vegetables on the day you plan to serve them, but they can be prepared a few hours in advance. Drizzle with sage oil and add crispy sage leaves just before serving to maintain their freshness and texture.
- Peeling Preferences: Decide whether to peel the veggies based on personal preference. Peeling is not necessary for all, but make sure to scrub them well if you choose to leave the skins on for added texture and nutrients.
Equipment
- Baking Sheets – If you don’t already have two baking sheets, you’ll need them to roast the vegetables without crowding.
- Parchment Paper – Used to line the baking sheets for easy cleanup and to prevent sticking.
- Small Saucepan – Needed to heat the olive oil and crisp the sage leaves.
- Paper Towels – For draining the fried sage leaves. While paper towels are common, you might want to ensure you have enough on hand.
- Large Platter – To serve the roasted vegetables attractively, especially if you’re planning for a holiday meal.
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