This roasted root vegetable recipe is so delicious you’ll want seconds! Fresh herbs and a fragrant sage oil pack the veggies with a rich, earthy flavor.
This oven-roasted root vegetable recipe modestly elevates carrots, parsnips, turnips, sweet potatoes, and beets into a holiday-worthy side dish. I know these humble veggies might not be the first thing you look for at the farmers market or grocery store, but there are so many reasons to cook them. They are nutritious and affordable. They are colorful and, best of all, they are delicious.
In this recipe for roasted root vegetables, I chop them up into large chunks and mix them with olive oil, salt, pepper and lots of fresh herbs. Then I roast them until they are soft and caramelized. When they come out of the oven, I drizzle them with a fragrant sage oil, making their rich, earthy flavor that much richer and much more earthy. And as a finishing touch, I sprinkle them with fried sage leaves, which form a nice crispy contrast with the tender roasted vegetables. You might not imagine going back for a second helping of roasted root vegetables at a holiday dinner, but try this recipe, and I promise you will.
Ingredients for Roasted Root Vegetables
Here’s what you’ll need to make this roasted root vegetable recipe:
- Root vegetables, naturally! I use beets, golden beets, carrots, parsnips, sweet potatoes and turnips. They fill this simple side dish with bold colors and sweet, earthy, bitter and nutty flavors.
- Extra virgin olive oil – You will toss some with the veggies to brown and soften them in the oven and use more to make the infused sage oil.
- Fresh herbs – I roast the vegetables with chopped rosemary, sage and thyme. I crisp up more whole sage leaves to use as a garnish on the last dish.
- And salt and pepper – To make all the flavors pop!
Find the full recipe with measurements below.
Recipe Tips for Roasted Root Vegetables
- To peel or not to peel? It’s up to you! In the recipe below I have not indicated whether or not I peel the vegetables, because I think it is a matter of personal preference. When I make this recipe, I usually peel the beets, but leave the skin on the other root vegetables and make sure to scrub them well before roasting them. If you want, you can peel more or all of the vegetables. Either way, the recipe will turn out great.
- Group the vegetables strategically. The roasted vegetables are ready when they are cooked through and the outside is nicely browned. But different vegetables won’t all get to this point at once. For this reason, I recommend using two baking sheets in this recipe and grouping vegetables with similar cooking times together. Place the beets and carrots on one baking sheet and the sweet potatoes, parsnips and turnips on the other. After 25 minutes, start checking the vegetables. You probably remove the pan with the sweet potatoes well before you remove the pan with the beets.
- Do not crowd the vegetables. Another advantage of using two baking sheets is that you have enough space to spread the vegetables. When crammed together, they will steam in the oven and soften without browning. For the best browning (aka the best flavor!), be sure to arrange the vegetables in a single layer on each pan.
- forward. I recommend roasting the root vegetables the day you plan to serve them, but they’ll be nice and warm or at room temperature, so feel free to bake them a few hours before your meal. Drizzle with the sage oil and sprinkle with the crispy sage leaves just before serving.
How To Serve Roasted Root Vegetables
I developed this roast vegetable recipe with holidays like Thanksgiving and Christmas in mind, but this healthy side dish would be right at home with any fall or winter meal. Pair it with your favorite protein for a satisfying weeknight dinner, or serve it alongside mushroom polenta, stuffed shells, or pumpkin risotto for a comforting weekend feast.
When you make this holiday meal recipe, it goes great with classic side dishes like these:
Looking for more side dish recipes for the holidays? Check this message!
More favorite vegetarian side dishes
If you love these roasted root vegetables, try one of these vegetarian side dishes:
Roasted Root Vegetables
Serves 4 up to 6
These oven-roasted root vegetables are a delicious side dish! I coat the tender, caramelized vegetables with a fragrant sage oil and crispy sage leaves for a rich, earthy depth of flavor. We love serving this recipe as a side dish for the holidays, but it would make a great addition to any fall or winter meal. Vegan and gluten free.
- 2 beets, preferably 1 red and 1 golden, peeled and cut into 1-inch pieces
- 1 big carrot, roll cut into 1-inch pieces
- 3 parsnip, cut into 1-inch pieces
- 1 medium sweet potato, cut into 1-inch pieces
- 1 turnip, cut into 1-inch pieces
- Extra virgin olive oil, before drizzle
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage leaves
- 1 tablespoon fresh thyme leaves
- Sea salt and freshly ground black pepper
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 turnips on the other. Drizzle the vegetables with olive oil and sprinkle with rosemary, sage, thyme, a pinch of salt and some pepper. Toss to coat and spread evenly among baking sheets. Roast for 25 to 50 minutes, or until soft and brown around the edges. The parsnip, sweet potato and turnip will bake for less time. The beet and carrot roast longer.
Make the crispy sage: Line a plate with kitchen paper. 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 place them on the prepared plate to drain. Save the oil with the vegetables before serving.
Remove the vegetables from the oven and toss them with 1 tablespoon of sage oil. Place on a platter and garnish with the crispy sage leaves.