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.
Nutrition & Diet Analysis (per serving)
580
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).