Thanksgiving Roasted Veggies with Crispy Sage Butter

why make this recipe

Roasted Root Vegetables with Crispy Sage is a delightful dish that showcases the natural sweetness of veggies. This recipe is simple to make and perfect for any meal. The crispy sage adds a lovely flavor and crunch, making it a standout side dish. Plus, it’s a great way to enjoy healthy, seasonal vegetables.

how to make Roasted Root Vegetables with Crispy Sage

Ingredients:

• 2 beets, peeled and chopped into 1-inch chunks
• 1 large carrot, rolled 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 (for crispy sage)
• 10 fresh sage leaves

Directions:

1. Preheat the oven to 425 degrees F and line two baking sheets with parchment paper.
2. Place the beets and carrots on one baking sheet and the parsnips, sweet potato, and turnip on the other.
3. Drizzle the vegetables with olive oil and sprinkle with rosemary, sage, thyme, salt, and pepper.
4. Toss to coat and spread the vegetables evenly on the baking sheets.
5. 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, while the beet and carrot will need longer.
6. For the crispy sage, line a plate with paper towels.
7. In a small saucepan, heat olive oil until bubbling, then add the sage leaves.
8. Stir and cook until the leaves are crisp, about 1 minute. Remove from the oil and drain on the paper towels. Reserve the oil for serving.
9. Once the vegetables are done, toss them with 1 tablespoon of sage oil, transfer to a platter, and top with the crispy sage leaves.

how to serve Roasted Root Vegetables with Crispy Sage

Serve these roasted root vegetables warm as a side dish alongside your favorite main course. They pair well with grilled meats or can be enjoyed as a hearty vegetarian option.

how to store Roasted Root Vegetables with Crispy Sage

Store any leftovers in an airtight container in the refrigerator. They will stay fresh for about 3 days. Reheat in the oven or microwave until warmed through.

tips to make Roasted Root Vegetables with Crispy Sage

• Make sure to cut the vegetables into even pieces to ensure they cook evenly.
• Feel free to experiment with other root vegetables like turnips or rutabagas.
• For extra flavor, you can add garlic or onions while roasting the vegetables.

variation

You can add other herbs like dill or thyme for a different flavor. If you like a little spice, sprinkle some red pepper flakes over the vegetables before roasting.

FAQs

1. Can I use frozen root vegetables?

Yes, you can use frozen root vegetables, but the cooking time may vary. Make sure to check for tenderness.

2. Is this recipe vegan?

Yes, all the ingredients are plant-based, making this dish vegan-friendly.

3. Can I prepare this dish ahead of time?

You can chop the vegetables and store them in the fridge for up to a day before roasting. Just toss them in olive oil and season before roasting.

Roasted Root Vegetables with Crispy Sage

This delightful dish showcases the natural sweetness of seasonal root vegetables, enhanced by crispy sage for a perfect side dish.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the roasted vegetables

• 2 pieces beets, peeled and chopped into 1-inch chunks
• 1 large carrot, rolled cut into 1-inch chunks
• 3 pieces parsnips, chopped into 1-inch chunks
• 1 medium sweet potato, chopped into 1-inch chunks
• 1 piece turnip, chopped into 1-inch chunks
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh sage leaves
• 1 tablespoon fresh thyme leaves
• to taste sea salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil (for roasting) for drizzling

For the crispy sage

• 10 leaves fresh sage leaves
• 2 tablespoons extra-virgin olive oil for frying

Method

 

Preparation

1. Preheat the oven to 425 degrees F and line two baking sheets with parchment paper.
2. Place the beets and carrots on one baking sheet and the parsnips, sweet potato, and turnip on the other.
3. Drizzle the vegetables with olive oil and sprinkle with rosemary, sage, thyme, salt, and pepper.
4. Toss to coat and spread the vegetables evenly on the baking sheets.

Roasting

1. 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, while the beet and carrot will need longer.

Crispy Sage

1. In a small saucepan, heat olive oil until bubbling, then add the sage leaves.
2. Stir and cook until the leaves are crisp, about 1 minute. Remove from the oil and drain on paper towels. Reserve the oil for serving.

Serving

1. Once the vegetables are done, toss them with 1 tablespoon of sage oil, transfer to a platter, and top with the crispy sage leaves.

Notes

Store any leftovers in an airtight container in the refrigerator for about 3 days. Reheat in the oven or microwave.