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–+ servings
A close-up of a bowl filled with roasted root vegetables including carrots, beets, and onions, seasoned with herbs.

Roasted Root Vegetables with Crispy Sage

A simple and flavorful Thanksgiving side dish made with roasted root vegetables and crispy sage. This recipe is perfect for busy home cooks looking for fuss-free holiday cooking.
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Prep Time 15 minutes
Cook Time 50 minutes
Crispy Sage 1 minute
Total Time 1 hour 6 minutes
Servings: 6 people
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Vegetables
  • 2 beets preferably 1 red and 1 golden, peeled and chopped into 1-inch chunks
  • 1 large carrot roll cut into 1-inch chunks
  • 3 parsnips chopped into 1-inch chunks
  • 1 medium sweet potato chopped into 1-inch chunks
  • 1 turnip chopped into 1-inch chunks
  • Extra-virgin olive oil for drizzling
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh sage leaves
  • 1 tablespoon fresh thyme leaves
  • Sea salt
  • Freshly ground black pepper
Crispy Sage and Sage Oil
  • 2 tablespoons extra-virgin olive oil
  • 10 fresh sage leaves

Equipment

  • Baking sheets
  • Parchment paper
  • Small saucepan
  • Plate
  • Paper towels

Method
 

  1. Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.
  2. Place the beets and carrots on one baking sheet. Put the parsnips, sweet potato, and turnip on the other baking sheet. Drizzle all vegetables with olive oil. Sprinkle with rosemary, sage, thyme, salt, and pepper. Toss to coat and spread evenly on the baking sheets.
  3. Roast for 25 to 50 minutes, or until tender and browned around the edges. The parsnips, sweet potato, and turnip will bake for less time than the beets and carrots.
  4. While the vegetables roast, prepare the crispy sage. Line a plate with paper towels. Heat 2 tablespoons of olive oil in a small saucepan over medium-high heat until bubbling. Add the 10 fresh sage leaves and stir. Cook until crisp, about 1 minute. Remove the leaves from the oil with a slotted spoon and place them on the prepared plate to drain. Reserve the oil for serving.
  5. Remove the roasted vegetables from the oven. Toss them with 1 tablespoon of the reserved sage oil. Transfer the vegetables to a platter and top with the crispy sage leaves.

Notes

This recipe is designed to be simple and flavorful, making it an ideal addition to your Thanksgiving meal. You can adjust the roasting times slightly based on your oven and the size of your vegetable cuts.

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