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Roasted Root Vegetables

A simple, flavour-packed side dish for cooler nights — roasted root vegetables tossed with fresh herbs, finished with crispy sage and a drizzle of infused oil. Recipe adapted from our friends at Love & Lemons.

At a glance

1 hour
4-6 people

Ingredients

  • 2 beetroot (1 red, 1 golden if possible), peeled and chopped
  • 1 large carrot, chopped
  • 2–3 parsnips, chopped
  • 1 medium sweet potato, chopped
  • 1 turnip, chopped
  • Extra virgin olive oil
  • 1 tbsp chopped rosemary
  • 1 tbsp chopped sage
  • 1 tbsp thyme leaves
  • Salt and pepper

For the crispy sage

  • 2 tbsp olive oil
  • 10 fresh sage leaves

Method

  1. Preheat your oven to 220°C and line two baking trays with baking paper.
  2. Place the beetroot and carrot on one tray, and the parsnip, sweet potato, and turnip on the other.
  3. Drizzle with olive oil and sprinkle over the rosemary, sage, thyme, salt and pepper. Toss to coat, then spread out evenly on the trays.
  4. Roast for 25–50 minutes, or until tender and golden around the edges. The sweet potato, parsnip and turnip will cook faster — remove them earlier if needed.
  5. To make the crispy sage, heat 2 tablespoons of olive oil in a small pan. Once hot, add the sage leaves and cook for about 1 minute, until crisp. Transfer to a paper towel-lined plate and keep the oil.
  6. Drizzle the roasted veg with a spoonful of the sage oil, and top with the crispy sage leaves to serve.

Original Recipe – Love & Lemons