Roasted Root Vegetables Recipe

🧂 Ingredients

• 1 large carrot

  roll cut into 1-inch chunks
• 1 turnip

  chopped into 1-inch chunks
• 3 parsnips

  chopped into 1-inch chunks
• 1 medium sweet potato

  chopped into 1-inch chunks
• 2 beets

  preferably 1 red and 1 golden, peeled and chopped into 1-inch chunks
• 1 tablespoon chopped fresh sage leaves
• 1 tablespoon fresh thyme leaves
• 1 tablespoon chopped fresh rosemary
• Extra-virgin olive oil

  for drizzling
• Sea salt and freshly ground black pepper
• 10 fresh sage leaves
• 2 tablespoons extra-virgin olive oil

Instructions

• 1 Preheat the oven to 425°F and prepare two baking sheets by lining them with
  parchment paper for easy cleanup.
• 2 Arrange the beets and carrots on one baking sheet, while placing the parsnips,
  sweet potato, and turnip on the other. Drizzle each group of vegetables with
  olive oil, ensuring an even coating. Sprinkle the rosemary, sage, and thyme over
  the vegetables, followed by generous pinches of sea salt and a few twists of
  freshly ground black pepper. Toss everything together so the flavors meld, then
  spread the vegetables out in a single layer for optimal roasting.
• 3 Place both trays in the oven and roast until the vegetables are tender and
  slightly caramelized around the edges. The parsnips, sweet potato, and turnip
  will cook faster, so start checking for doneness around 25 minutes. The beets
  and carrots will take longer, requiring closer to 50 minutes.
• 4 For the crispy sage, line a plate with paper towels. Heat the olive oil in a
  small saucepan over medium heat until it starts to bubble. Carefully drop in the
  sage leaves, stirring gently, and cook for about a minute until crisp. Using a
  slotted spoon, transfer the fried sage leaves to the prepared plate to drain,
  reserving the infused oil.
• 5 Once the vegetables are done roasting, remove them from the oven and drizzle
  with a tablespoon of the reserved sage oil, tossing to distribute the flavor.
  Arrange the roasted vegetables on a serving platter and garnish with the crispy
  sage leaves. Serve warm for a comforting and flavorful dish.

Nutrition Info