Roasted Root Vegetables
A hearty and flavorful medley of roasted root vegetables enhanced with fresh sage, ideal as a comforting side dish for family dinners or holiday gatherings.
Ingredients
- Parsnips, peeled, halved and cut into 1 inch pieces
- Turnips, peeled and cut into 1 inch pieces ⓘ
- Yukon gold potatoes, peeled and cut into quarters ⓘ
- Carrots, halved lengthwise and cut into 1 inch pieces ⓘ
- Yellow onions, cut into 1 inch wide wedges ⓘ
- Sweet potato, peeled and cut into 1 inch pieces ⓘ
- 8 leaves of fresh sage, slivered ⓘ
- 3 Tbsp. olive oil ⓘ
- 1 1/2 tsp. salt ⓘ
Instructions
- Preheat the oven and prepare a large greased roasting pan.
- Combine all the peeled and cut vegetables and the sage leaves in the pan.
- In a small bowl, mix the olive oil, salt, and pepper.
- Drizzle the oil mixture over the vegetables and toss to coat evenly.
- Roast in the oven until vegetables are tender and slightly caramelized, about 40 minutes.
Tips & Substitutions
For optimal flavor, consider adding garlic cloves or a sprinkle of smoked paprika to the vegetable mix. If you prefer a sweeter finish, maple syrup can be drizzled over the veggies before roasting. Feel free to substitute any root vegetable you have on hand, such as beets or rutabaga, to suit your taste. To enhance the dish, serve with a side of Salad Dressing For Vegetable Salad.
Serving Suggestions
These roasted root vegetables make a fantastic side dish for roasted meats or as a hearty addition to a grain bowl. They pair beautifully with Sue'S Super Sauce for a flavorful twist. For a complete meal, consider serving alongside a simple green salad or a protein like grilled chicken or chickpeas dip for a vegan option.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, spread the vegetables on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through, ensuring they retain their delicious roasted texture.
Nutrition & Diet Analysis (per serving)
Each serving of Roasted Root Vegetables contains roughly 126 calories, with 0g protein, 6g carbohydrates, and 12g fat. Note that it is relatively high in sodium, at 490mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables for this recipe?
While fresh vegetables yield the best texture and flavor, you can use frozen root vegetables in a pinch. Just make sure to thaw and drain them well before roasting to prevent excess moisture, which can lead to steaming instead of roasting.
How do I know when the vegetables are done roasting?
The vegetables are done when they are tender and have developed a nice caramelized exterior. You can test them by piercing with a fork; they should be easy to pierce but not mushy. The suggested roasting time is about 40 minutes, but check periodically as oven temperatures may vary.
Can I add other herbs or spices?
Absolutely! Feel free to experiment with different herbs such as rosemary or thyme, which complement the root vegetables well. A pinch of cumin or coriander can also add an interesting depth to the flavor profile. Just remember to adjust the amounts to your personal taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).