Roasted Root Vegetables Recipe.

This oven roasted root vegetables recipe elevates humble carrots, parsnips, turnips, sweet potatoes, and beets into a holiday-worthy side dish. I know these may not be the unassuming vegetables you’ll find at the farmers market or grocery store, but there are so many reasons to cook them. They are nutritious and affordable. They’re colorful, and–best of all–they’re delicious.

In this roasted root vegetables recipe, I chop them into large chunks and toss them with olive oil, salt, pepper, and lots of fresh herbs. Then, I roasted them until they were soft and caramelized. When they come out of the oven, I drizzle them with aromatic sage oil, which makes their rich, earthy flavor even richer and earthier. And, as a final touch, I sprinkle them with fried sage leaves, which offer a great crispy contrast to the tender roasted vegetables. You might not imagine yourself going back for a second helping of roasted vegetables at a holiday dinner, but give this recipe a try, and I promise you will.

Roasted Root Vegetables Recipe Ingredients

Here’s what you’ll need to make this roasted root vegetables recipe:

• Root vegetables, of course! I use red beets, golden beets, carrots, parsnips, sweet potatoes, and turnips. They fill this simple side dish with bold color and sweet, earthy, bitter, and nutty flavors.
• Extra-virgin olive oil – You toss some of the vegetables to help them brown and soften in the oven and use more to make the infused sage oil.
• Fresh herbs – I roasted the vegetables with chopped rosemary, sage, and thyme. I cut more whole sage leaves to use as a garnish in the final dish.
• And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

Roasted Root Vegetables Recipe Tips

• To peel or not to peel? Up to you! I didn’t say whether or not to peel the vegetables in the recipe below, because I think it’s a matter of personal preference. When I make this recipe, I usually peel the beets but leave the skins on the other root vegetables, just make sure to give them a good rub before roasting. If you like, you can peel more or all of the vegetables. The recipe will come out great no matter what.
• Group vegetables strategically. Roasted vegetables are ready when their center is soft and their outsides are nicely browned. But different types of vegetables do not all reach this point at the same time. For this reason, I recommend using two baking sheets in this recipe and combining the vegetables with similar cooking times. Place the beets and carrots on one baking sheet and the sweet potatoes, parsnips, and turnips on another. Start checking the vegetables after 25 minutes. You’ll probably be able to get the pan with the sweet potatoes out of the oven before you remove the one with the beets.
• Do not crowd the vegetables. Another benefit of using two baking sheets is that you’ll have plenty of room to spread the vegetables. If they are crowded, they will steam in the oven, softening without wrapping. For the best browning (aka the best flavor!), be sure to arrange the vegetables in a single layer in each pan.
• Be first. I recommend roasting the root vegetables the day you plan to serve them, but they’re delicious warm or at room temperature, so feel free to bake them a few hours ahead. your food. Drizzle them with sage oil and top them with crisp sage leaves before serving.

How to Serve Roasted Root Vegetables

I developed this roasted veggies recipe with holidays like Thanksgiving and Christmas in mind, but this healthy side dish is at home in any fall or winter meal. Pair it with your favorite protein for a satisfying dinner, or serve it alongside mushroom polenta, stuffed shellso butternut squash risotto for an entertaining weekend feast.

If you’re making this recipe for a holiday meal, it would be wonderful with classic side dishes like these:

Looking for more holiday side dish recipes? Check out this post!

More Favorite Veggie Side Dishes

If you love these roasted root vegetables, try one of these veggie side dishes next:

Roasted Root Vegetables

Time allowed to fix: 15 Min

Cooking time: 45 Min

Total Time: 1 Mr

Serving 4 until 6

These oven roasted root vegetables are a delicious side dish! I top the tender, caramelized veggies with a fragrant sage oil and crispy sage leaves for a rich, earthy depth of flavor. We love serving this recipe as a holiday side dish, but it would be a great addition to any fall or winter meal. Vegan and gluten-free.

• 2 beets, preferably 1 red and 1 gold, peeled and chopped into 1 inch chunks
• 1 big carrot, 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 misting
• 1 spoon chopped fresh rosemary
• 1 spoon chopped fresh sage leaves
• 1 spoon fresh thyme leaves
• Sea salt and freshly ground black pepper

• Preheat 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 potatoes, and turnips on another. Drizzle the vegetables with olive oil and sprinkle with rosemary, sage, thyme, a pinch of salt, and a few grinds of pepper. Toss to coat and spread evenly on baking sheets. Roast for 25 to 50 minutes, or until tender and browned on the edges. Parsnips, sweet potatoes, and turnips will cook for less time. Beets and carrots 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 sage oil. Transfer to a plate and top with crisp sage leaves.