Description
Discover how to make delicious Roasted Root Veggies with this easy recipe. Learn the perfect seasoning and cooking techniques for a flavorful dish!
Ingredients
- 2 beets (340g), preferably 1 red and 1 golden, peeled and chopped into 1-inch (2.5cm) chunks
- 1 large carrot (150g), roll cut into 1-inch (2.5cm) chunks
- 3 parsnips (300g), chopped into 1-inch (2.5cm) chunks
- 1 medium sweet potato (200g), chopped into 1-inch (2.5cm) chunks
- 1 turnip (200g), chopped into 1-inch (2.5cm) chunks
- Vegetable oil, for drizzling
- 1 tablespoon (15ml) chopped fresh rosemary
- 1 tablespoon (15ml) chopped fresh sage leaves
- 1 tablespoon (15ml) fresh thyme leaves
- Sea salt and freshly ground black pepper
- 2 tablespoons (30ml) vegetable oil
- 10 fresh sage leaves
Instructions
- Set your oven to 425°F and prepare two baking trays by covering them with parchment.
- Arrange the beets and carrots on one tray, while the parsnips, sweet potato, and turnip go on the other. Pour vegetable oil over the veggies and sprinkle them with rosemary, sage, thyme, a dash of sea salt, and some black pepper. Mix everything together to ensure even coating, then spread the veggies out on the trays. Bake until they are soft and have a golden-brown edge, about 25 to 50 minutes. Note that the parsnips, sweet potato, and turnip will require less time than the beets and carrots.
- To prepare the crispy sage, cover a plate with paper towels. Warm some vegetable oil in a small pan until it bubbles, then add the sage leaves, stirring until they turn crisp, roughly one minute. Take the leaves out of the oil and place them on the towel-covered plate to drain. Keep the oil aside to serve with the veggies.
- Once the vegetables are done roasting, mix them with a tablespoon of the reserved sage oil. Move them to a serving dish and garnish with the crispy sage leaves.
Notes
- Chop vegetables into 1-inch chunks for even cooking.
- Adjust roasting time based on vegetable type.
- Avoid overcrowding trays for even browning.
