This roasted root vegetables recipe is so delicious that you'll want seconds! Fresh herbs and a fragrant sage oil pack the veggies with rich, earthy flavor.Jump to recipe This oven roasted root vegetables recipe elevates humble carrots, parsnips, turnips, sweet potatoes, and beets into a holiday-worthy side dish.I know these unassuming vegetables might not be the first ones you reach for at the farmers market or grocery store, but there are so many reasons to cook them.

They’re nutritious and affordable.They’re colorful, and–best of all–they’re delicious.In this roasted root vegetables recipe, I chop them into big chunks and toss them with olive oil, salt, pepper, and lots of fresh herbs.Then, I roast them until they’re tender and caramelized.

When they come out of the oven, I drizzle them with a fragrant sage oil, which makes their rich, earthy flavor that much richer and that much earthier.And, as a final finishing touch, I sprinkle them with fried sage leaves, which offer a great crispy contrast to the tender roasted veg.You might not imagine yourself going back for a second helping of roasted root vegetables at a holiday dinner, but try this recipe, and I promise that you will.

Roasted Root Vegetables Recipe IngredientsHere’s what you’ll need to make this roasted root vegetables recipe:Root vegetables, of course! I use red beets, golden beets, carrots, parsnips, sweet potatoes, and turnips.They fill this simple side dish with bold color and sw

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