Dinners
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.
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
- 2 tbsp olive oil
- 10 fresh sage leaves
Method
- Preheat your oven to 220°C and line two baking trays with baking paper.
- Place the beetroot and carrot on one tray, and the parsnip, sweet potato, and turnip on the other.
- Drizzle with olive oil and sprinkle over the rosemary, sage, thyme, salt and pepper. Toss to coat, then spread out evenly on the trays.
- 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.
- 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.
- Drizzle the roasted veg with a spoonful of the sage oil, and top with the crispy sage leaves to serve.