Roasted Root Vegetables
Ingredients
The vegetables
-
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)
The seasoning and oil
-
2
tablespoons
extra-virgin olive oil (for drizzling)
-
1
tablespoon
chopped fresh rosemary
-
1
tablespoon
chopped fresh sage leaves
-
1
tablespoon
fresh thyme leaves
-
to taste
sea salt
-
to taste
freshly ground black pepper
Crispy sage and sage oil
-
2
tablespoons
extra-virgin olive oil
-
10
fresh sage leaves
Instructions
- Preheat the oven to 425°F and line two baking sheets with parchment paper.
- 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 rosemary, sage, thyme, salt, and pepper.
- Toss to coat and spread evenly on the baking sheets.
- Roast for 25 to 50 minutes, checking for tenderness and browning.
- In a small saucepan, heat olive oil until bubbling, add sage leaves, and cook until crisp.
- Remove the crispy sage leaves and reserve the oil.
- Toss the roasted vegetables with sage oil and transfer to a platter, topping with crispy sage leaves.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
10g
Total carbohydrates
40g
Total protein
3g
Sodium
20mg
Cholesterol
0mg
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