By Love and Lemons
https://www.loveandlemons.com/roasted-root-vegetables/
Key take aways:
Use as many sheet trays as you need and use parchment if you have it. The vegetables should have space so they roast and do not steam. Group like types together if on the same sheet pan. This way you can remove them easily if one vegetable is done before another.
Vegetables cook at different times even when cut a similar size. Sweet potatoes for example have a high sugar content and will probably be done before turnips, kohlrabi and potatoes. Carrots and beets will usually take the longest. Keep in mind these are guidelines. Each vegetables starch and sugar content varies with growing conditions and storage. Use your eye and nose as your guide.
After 25 minutes check the progress of the roasting and make adjustments. Once the side that is touching the pan is caramelized, the piece will release and you will be able to stir the vegetables.
Interchange ingredients. Don’t have parsnips? Try kohlrabi or celeriac. No fresh herbs? Use dry, just in a smaller amount. No sage to make sage oil? There are so many great flavored olive oils out there. Have fun with them or make your own garlic olive oil.
Ingredients:
- 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 and freshly ground black pepper
Crispy Sage and Sage Oil
- 2 tablespoons extra-virgin olive oil
- 10 fresh sage leaves
Instructions
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Preheat the oven to 425°F and line two baking sheets with parchment paper.
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Place the beets and carrots on one baking sheet and the parsnips, sweet potato, and turnip on the other. Drizzle the vegetables with olive oil and sprinkle with the rosemary, sage, thyme, pinches of salt, and several grinds of pepper. Toss to coat and spread evenly on the baking sheets. 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. The beet and carrot will roast longer.
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Make the crispy sage: Line a plate with paper towels. Heat the olive oil in a small saucepan until bubbling, add the sage leaves, stir, and cook until crisp, about 1 minute. Remove the leaves from the oil and transfer to the prepared plate to drain. Reserve the oil for serving with the vegetables.
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