Roasted Root Vegetables

As seen on

Love & Lemons

Total Time

1 hr

Prep Time

15 mins

Cook Time

45 mins

Rating

(22)

Ingredients

4-6 servings

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
Extra-virgin olive oil, for drizzling
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage leaves
1 tablespoon fresh thyme leaves
Sea salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
10 fresh sage leaves

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Preparation

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Step 1

Preheat the oven to 425°F and line two baking sheets with parchment paper.

Step 2

Place the beets and carrots on one baking sheet and the parsnips, sweet potato, and turnip on the other. Drizzle the vegetables with olive oil and sprinkle with the rosemary, sage, thyme, pinches of salt, and several grinds of pepper. Toss to coat and spread evenly on the baking sheets. Roast for 25 to 50 minutes, or until tender and browned around the edges. The parsnips, sweet potato, and turnip will bake for less time. The beet and carrot will roast longer.

Step 3

Make the crispy sage: Line a plate with paper towels. Heat the olive oil in a small saucepan until bubbling, add the sage leaves, stir, and cook until crisp, about 1 minute. Remove the leaves from the oil and transfer to the prepared plate to drain. Reserve the oil for serving with the vegetables.

Step 4

Remove the vegetables from the oven and toss with 1 tablespoon of the sage oil. Transfer to a platter and top with the crispy sage leaves.

Chef’s notes

To peel or not to peel? It’s up to you! I typically peel the beets but leave the skins on the other root veggies, making sure to scrub them well before roasting.

Group the veggies strategically. Use two baking sheets and group vegetables with similar cooking times together.

Don’t crowd the veggies. Arrange the vegetables in a single layer on each pan.

Get ahead. Roast the root vegetables on the day you plan to serve them, but they’re delicious warm or at room temp.

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Seasonal Recipes

Skill Level

other

Roasted Root Vegetables

Ingredients

Preparation

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Step 2

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Step 4

Chef’s notes

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