Roasted Root Vegetables

Makes 4-6 servings


  • 2 beets, preferably 1 red and 1 golden, peeled and chopped into 1-inch chunks
  • 1 large 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 drizzling
  • 1 Tbsp. chopped fresh rosemary
  • 1 Tbsp. chopped fresh sage leaves
  • 1 Tbsp. fresh thyme leaves
  • Fine sea salt and freshly ground black pepper, to taste


  1. Preheat oven to 425F and line two baking sheets with parchment paper.
  2. Place beets and carrots on one baking sheet and parsnips, sweet potatoes, and turnips on the other. Drizzle the vegetables with olive oil and sprinkle with the rosemary, sage, thyme, pinches of salt, and several grinds of pepper. Toss to coat and spread evenly on the baking sheets. Roast for 25 to 50 minutes, or until tender and browned around the edges. The parsnips, sweet potatoes, and turnips will bake in less time. The beets and carrots will roast longer.
  3. Bonus: make crispy sage. Line a plate with paper towels. Heat olive oil in a small saucepan until bubbling. Add sage leaves, stir, and cook until crisp, about 1 minute. Remove leaves from oil and transfer to prepared plate to drain. Reserve the oil for serving with the vegetables.
  4. Remove vegetables from the oven and toss with 1 tablespoon sage oil. Transfer to a platter and top with the crispy sage leaves.

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