Roasted Root Vegetable Recipe from Love and Lemons

Ingredients

• 2 beets, preferably 1 red and 1 golden, peeled and chopped into 1-inch chunks
• 1 large carrot, roll 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
• Crispy Sage and Sage Oil:
  • 2 tablespoons extra-virgin olive oil
  • 10 fresh sage leaves

Directions

1. Preheat oven to 425°F and line two baking sheets with parchment paper.
2. Arrange vegetables:
   • Place beets and carrots on one baking sheet.
   • Place parsnips, sweet potato, and turnip on the other.
3. Season and toss:
   • Drizzle everything with olive oil.
   • Sprinkle with rosemary, sage, thyme, salt, and pepper.
   • Toss to coat and spread evenly.
4. Roast:
   • Bake for 25–50 minutes or until tender and browned.
   • Note: The parsnips, sweet potato, and turnip will cook faster. The beets and carrots take longer.
5. Make crispy sage:
   • Heat olive oil in a small pan until bubbling.
   • Fry the sage leaves for about 1 minute until crisp.
   • Remove and drain on a paper towel. Save the oil for later.
6. Serve:
   • Toss roasted vegetables with 1 tablespoon of the sage oil.
   • Transfer to a platter and top with crispy sage leaves.