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Oven Roasted Root Vegetables with Crispy Sage Oil

Oven Roasted Root Vegetables with Crispy Sage Oil
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Oven roasted root vegetables with crispy sage oil combine the natural sweetness of root vegetables with the aromatic crunch of sage-infused oil. This simple yet versatile side dish offers vibrant flavors and textures, balancing tender centers with crispy edges. Perfect for everyday meals or special occasions, it supports clean, wholesome eating with vitamins, fiber, and antioxidants.

Ingredients

Scale

Root Vegetables

  • 4 cups mixed root vegetables (carrots, parsnips, beets, sweet potatoes), peeled and cut into 1-inch chunks

Sage Oil

  • 1/4 cup extra virgin olive oil
  • 10–12 fresh sage leaves

Seasonings

  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 garlic cloves (optional, peeled)

Instructions

  1. Prepare Your Vegetables: Wash and peel your chosen root vegetables, then cut them into uniform 1-inch chunks to ensure even roasting and prevent burning.
  2. Infuse the Olive Oil with Sage: Heat the olive oil gently in a small saucepan over medium heat. Add the fresh sage leaves and cook until they become crisp and aromatic, taking care not to burn them. Remove from heat and set aside to allow the flavors to deepen while preparing the vegetables.
  3. Toss Vegetables with Oil and Seasonings: In a large bowl, combine the cut root vegetables with the sage-infused oil, ensuring each piece is evenly coated. Season with sea salt and freshly ground black pepper. Add garlic cloves if using for an extra layer of savory flavor.
  4. Roast Until Golden and Tender: Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Roast in a preheated oven at 425°F (220°C) for 30 to 40 minutes, stirring once halfway through to ensure even caramelization and crispiness.
  5. Finish with Extra Crispy Sage: Once roasted, garnish the vegetables with any remaining crispy sage leaves taken from the oil infusion for added texture and bursts of herbaceous flavor.

Notes

  • Uniform Cutting: Cut vegetables into similar sizes for even cooking.
  • Don’t Overcrowd the Pan: Allow space for air circulation to avoid steaming the vegetables.
  • Use Fresh Herbs: Fresh sage leaves crisp better than dried and provide more intense flavor.
  • Roast at High Heat: A temperature of 425°F (220°C) helps achieve caramelization and crisp edges while keeping centers tender.
  • Let It Rest: Allow roasted vegetables to cool slightly to let flavors settle.
  • Storage: Refrigerate leftovers up to 4 days in an airtight container; reheat in oven to restore crispness.

Nutrition

Keywords: oven roasted vegetables, root vegetables, sage oil, healthy side dish, vegan, gluten free, roasted carrots, roasted parsnips, crispy sage

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