Roasted Root Vegetables bring a symphony of earthy flavors and vibrant colors to your table in just one hour. With a prep time of 15 minutes, this dish is as effortless as it is rewarding, transforming humble roots into caramelized perfection. The tender sweetness of carrots, the creamy richness of parsnips, and the hearty bite of beets create a medley of textures that’s both comforting and exciting. A hint of rosemary and a drizzle of olive oil elevate the natural goodness, making every bite a celebration of simplicity and depth.
Perfect for a cozy weeknight or a festive gathering, this recipe delivers warmth and nourishment in every forkful. The 45-minute roasting time allows the vegetables to develop a golden, crispy exterior while staying tender and juicy inside. Each bite offers a satisfying crunch, a burst of sweetness, and a touch of savory herbiness. Whether served as a side or the star of the meal, these roasted roots are a wholesome, flavorful way to savor the season’s best produce.
Ingredients for Roasted Root Vegetables
- 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 (or 1 teaspoon dried rosemary)
- 1 tablespoon chopped fresh sage leaves (or 1 teaspoon dried sage)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- Sea salt and freshly ground black pepper, to taste
- For Crispy Sage and Sage Oil:
- 2 tablespoons extra-virgin olive oil
- 10 fresh sage leaves
Step-by-Step Instructions
- Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
- Prepare the vegetables: Place the beets and carrots on one baking sheet and the parsnips, sweet potato, and turnip on the other.
- Season the vegetables: Drizzle the vegetables with olive oil and sprinkle with rosemary, sage, thyme, pinches of salt, and several grinds of pepper. Toss to coat evenly and spread them out on the baking sheets.
- Roast the vegetables: Place the baking sheets in the oven. Roast for 25 to 50 minutes, or until tender and browned around the edges. Note: The parsnips, sweet potato, and turnip will bake for less time, while the beets and carrots will take longer.
- Make the crispy sage: While the vegetables roast, line a plate with paper towels. Heat 2 tablespoons of olive oil in a small saucepan over medium heat 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 sage oil for serving.
- Finish the dish: Remove the vegetables from the oven and toss with 1 tablespoon of the reserved sage oil. Transfer to a platter and top with the crispy sage leaves. Serve warm and enjoy!
Perfect Pairings: Serving Suggestions
Roasted root vegetables are incredibly versatile and pair well with a variety of dishes. Serve them alongside a roast chicken or grilled salmon for a hearty meal. For a vegetarian option, toss them with quinoa or farro and a sprinkle of feta cheese. They also make a great addition to a holiday spread or a cozy fall dinner.
Keep It Fresh: Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, spread the vegetables on a baking sheet and warm them in a 350°F oven for about 10 minutes, or until heated through. This helps maintain their texture better than microwaving. You can also enjoy them cold in a grain bowl or salad!
Mix It Up: Recipe Variations
Feel free to customize this recipe based on what’s in season or your personal preferences. Swap out the turnip for rutabaga or add butternut squash for extra sweetness. Experiment with different herbs like oregano or tarragon, or add a sprinkle of crushed red pepper flakes for a spicy kick. The possibilities are endless!
Time-Saving Hacks
To save time, chop the vegetables the night before and store them in the fridge in a sealed container. You can also double the recipe and freeze half for later—just roast the vegetables as directed, let them cool, and store them in a freezer-safe bag for up to 2 months. Reheat straight from the freezer for a quick side dish!
Equipment Essentials
For this recipe, you’ll need two large baking sheets to ensure the vegetables roast evenly without overcrowding. A sharp chef’s knife makes chopping easier, and a small saucepan is perfect for crisping the sage leaves. Don’t forget parchment paper to prevent sticking and make cleanup a breeze!
Roasted Root Vegetables
Ingredients
- 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
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 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.
- 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.
- 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.