Roasted Root Vegetables Recipe

Today in this recipe, I’ll show you how to prepare roasted root vegetables or you can say that you will know the great recipe to make roasted root vegetables, today. 

This oven roasted root veggies recipe transforms ordinary carrots, parsnips, turnips, sweet potatoes, and beets into a festive side dish. I know these modest veggies aren’t the first ones you think of when you go into a farmers market or grocery store, but there are so many reasons to cook with them. They’re both healthful and inexpensive. They’re vibrant and, most of all, tasty.

In this recipe for roasted root veggies, I slice them into large bits and combine them with olive oil, salt, pepper, and fresh herbs. Then I roast them till soft and caramelized. When they come out of the oven, I spray them with a fragrant sage oil, which enhances their deep, earthy flavor even more. Finally, I top them with fried sage leaves, which provide a lovely crunchy contrast to the delicate roasted vegetables. You would not expect to return for a second serving of roasted root vegetables at a holiday meal, but try this dish and I guarantee you will.

Ingredients

To make the roasted root vegetables, the ingredients which are required in this roasted root vegetables recipe are the following which are shown below: 

• 2 beets, peeled and sliced into 1-inch slices, ideally 1 red and 1 golden
• 1 carrot, sliced into 1-inch slices from a big roll
• 3 parsnips, peeled and cut into 1-inch slices
• 1 medium sweet potato, peeled and cut into 1-inch slices
• 1 turnip, cut into 1-inch cubes
• Drizzle with extra-virgin olive oil
• 1 tablespoon chopped rosemary which is fresh one 
• 1 tablespoon chopped sage leaves which is fresh one 
• 1 tablespoon thyme leaves, fresh
• Black pepper, freshly ground, with sea salt

Sage Oil & Crispy Sage

• 2 tbsp extra virgin olive oil
• 10 sage leaves, fresh

Instructions

To make the roasted root vegetables, these are some very important instructions that you have to follow while making it. So by following these ones you will be able to make the roasted root vegetables and the instructions are the following which are shown below:

1. Preheat the oven to 425 degrees Fahrenheit and prepare two baking pans with parchment paper.
2. On one baking sheet, place the beets and carrots, and on the other, place the parsnips, sweet potato, and turnip. Drizzle olive oil over the veggies and season with rosemary, sage, thyme, pinches of salt, and several grinds of pepper. Toss to coat and evenly distribute on the baking sheets. Roast for 25 to 50 minutes, or until the vegetables are soft and browned around the edges. The baking time for the parsnips, sweet potato, and turnip will be reduced. The beets and carrots will take longer to cook.
3. Make the crispy sage as follows: Paper towels should be used to line a dish. In a small skillet, heat the olive oil until it begins to bubble. Add the sage leaves, swirl, and cook until crisp, approximately 1 minute. Remove the leaves from the oil and place them on a dish to drain. Keep the oil aside to serve with the veggies.
4. Toss the veggies with 1 tablespoon of the sage oil once they have finished roasting. Serve on a plate with the crispy sage leaves.

Recipe Suggestions for Roasted Root Vegetables

• Should you peel or not peel? It is all up to you! In the recipe below, I haven’t specified whether or not to peel the veggies since I believe it’s a question of personal choice. When I prepare this dish, I usually peel the beets but leave the skins on the other root vegetables, scrubbing them well before roasting. You may peel more or all of the veggies if you wish. Whatever happens, the recipe will be delicious.
• Arrange the vegetables strategically. When the middles of the roasted veggies are soft and the outsides are attractively browned, they are done. However, not all veggies will reach this stage at the same time. As a result, in this recipe, I suggest using two baking pans and putting veggies with comparable cooking durations together. On one baking sheet, place the beets and carrots, and on the other, place the sweet potatoes, parsnips, and turnips. After 25 minutes, begin inspecting the veggies. You’ll probably take the pan with the sweet potatoes out of the oven before the pan with the beets.
• Don’t overcrowd the vegetables. Another advantage of utilizing two baking sheets is that you’ll have more area to spread out the vegetables. If they’re packed too tightly together, they’ll simmer in the oven, softening but not browning. Make careful to arrange the veggies in a single layer on each pan for the greatest browning (aka the best taste!).
• Get a head start. I prefer roasting the root veggies on the day you want to serve them, but they’re also wonderful warm or at room temperature, so bake them ahead of time. Just before serving, drizzle with sage oil and garnish with crispy sage leaves.

Roasted Root Vegetables: How to Serve

I created this roasted vegetables recipe with Thanksgiving and Christmas in mind, but it would be at home at any autumn or winter feast. Serve it with your favorite protein for a filling midweek meal, or with mushroom polenta, filled shells, or butternut squash risotto for a hearty weekend feast.

If you’re cooking this for a holiday feast, it goes well with traditional side dishes like these:

• Gravy with mashed potatoes
• Stuffing
• Casserole of green beans
• Cranberry relish
• Mac and cheese from scratch

Conclusion (Roasted Root Vegetables Recipe)

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