Roasted Root Greens Recipe – Love and Lemons


This roasted root greens recipe is so scrumptious that you’ll be able to need seconds! Contemporary herbs and a aromatic sage oil pack the veggies with wealthy, earthy taste.

Roasted root vegetables

This oven roasted root greens recipe elevates humble carrots, parsnips, turnips, candy potatoes, and beets right into a holiday-worthy aspect dish. I do know those unassuming greens may not be the primary ones you succeed in for on the farmers marketplace or grocery retailer, however there are such a lot of causes to prepare dinner them. They’re nutritious and inexpensive. They’re colourful, and–best possible of all–they’re scrumptious.

On this roasted root greens recipe, I chop them into giant chunks and toss them with olive oil, salt, pepper, and a lot of recent herbs. Then, I roast them till they’re smooth and caramelized. After they pop out of the oven, I drizzle them with a aromatic sage oil, which makes their wealthy, earthy taste that a lot richer and that a lot earthier. And, as a last of entirety, I sprinkle them with fried sage leaves, which give a super crispy distinction to the smooth roasted veg. You could no longer consider your self going again for a 2nd serving to of roasted root greens at a vacation dinner, however do that recipe, and I promise that you are going to.

Roasted root vegetables recipe ingredients

Roasted Root Greens Recipe Components

Right here’s what you’ll wish to make this roasted root greens recipe:

  • Root greens, in fact! I exploit crimson beets, golden beets, carrots, parsnips, candy potatoes, and turnips. They fill this straightforward aspect dish with daring colour and candy, earthy, sour, and nutty flavors.
  • Additional-virgin olive oil – You’ll toss some with the veggies to lend a hand them change into brown and smooth within the oven and use extra to make the infused sage oil.
  • Contemporary herbs – I roast the greens with chopped rosemary, sage, and thyme. I crisp up extra entire sage leaves to make use of as a garnish at the ultimate dish.
  • And salt and pepper – To make all of the flavors pop!

In finding your entire recipe with measurements beneath.

Chopped beets, carrots, parsnips, sweet potatoes, and turnips on two baking sheets with olive oil and rosemary

Roasted Root Greens Recipe Pointers

  • To peel or to not peel? It’s as much as you! I haven’t indicated whether or not or to not peel the greens within the recipe beneath, as a result of I feel it’s an issue of private choice. After I make this recipe, I in most cases peel the beets however go away the skins at the different root veggies, ensuring to clean them neatly prior to roasting. For those who favor, you’ll be able to peel extra or the entire greens. The recipe will pop out nice it doesn’t matter what.
  • Workforce the veggies strategically. The roasted greens are able when their middles are smooth and their outsides are effectively browned. However differing kinds greens received’t all get thus far on the similar time. Because of this, I like to recommend the use of two baking sheets on this recipe and grouping greens with equivalent cooking occasions in combination. Position the beets and carrots on one baking sheet and the candy potatoes, parsnips, and turnips at the different. Get started checking the greens after 25 mins. You’ll most probably take the pan with the candy potatoes out of the oven neatly prior to you take away the only with the beets.
  • Don’t crowd the veggies. Some other good thing about the use of two baking sheets is that you simply’ll have various room to unfold out the veggies. In the event that they’re filled in combination, they’ll steam within the oven, softening with out browning. For the most efficient browning (aka the most efficient taste!), make sure you prepare the greens in one layer on every pan.
  • Get forward. I like to recommend roasting the basis greens at the day you propose to serve them, however they’re scrumptious heat or at room temp, so be happy to bake them off a couple of hours prior to your meal. Drizzle them with the sage oil and most sensible them with the crispy sage leaves simply prior to serving.

Roasted root vegetables with rosemary on two baking sheets

The right way to Serve Roasted Root Greens

I evolved this roasted veggies recipe with vacations like Thanksgiving and Christmas in thoughts, however this wholesome aspect dish could be at house at any fall or wintry weather meal. Pair it along with your favourite protein for a delightful weeknight dinner, or serve it along mushroom polenta, filled shells, or butternut squash risotto for a comforting weekend banquet.

In case you are making this recipe for a vacation meal, it is going to pass splendidly with vintage aspect dishes like those:

In search of extra vacation aspect dish recipes? Take a look at this submit!

Roasted root vegetables recipe

Extra Favourite Veggie Facet Dishes

For those who love those roasted root greens, take a look at such a veggie aspect dishes subsequent:

Roasted Root Greens

Prep Time: 15 minutes

Cook dinner Time: 45 minutes

Overall Time: 1 hr

Serves 4 to six

Those oven roasted root greens are a scrumptious aspect dish! I most sensible the smooth, caramelized veggies with a aromatic sage oil and crispy sage leaves for wealthy, earthy intensity of taste. We adore to serve this recipe as a vacation aspect dish, however it might be a super addition to any fall or wintry weather meal. Vegan and gluten-free.

  • 2 beets, ideally 1 crimson and 1 golden, peeled and chopped into 1-inch chunks
  • 1 massive carrot, roll reduce into 1-inch chunks
  • 3 parsnips, chopped into 1-inch chunks
  • 1 medium candy potato, chopped into 1-inch chunks
  • 1 turnip, chopped into 1-inch chunks
  • Additional-virgin olive oil, for drizzling
  • 1 tablespoon chopped recent rosemary
  • 1 tablespoon chopped recent sage leaves
  • 1 tablespoon recent thyme leaves
  • Sea salt and freshly flooring black pepper
  • Preheat the oven to 425°F and line two baking sheets with parchment paper.

  • Position the beets and carrots on one baking sheet and the parsnips, candy potato, and turnip at the different. Drizzle the greens with olive oil and sprinkle with the rosemary, sage, thyme, pinches of salt, and a number of other grinds of pepper. Toss to coat and unfold frivolously at the baking sheets. Roast for 25 to 50 mins, or till smooth and browned across the edges. The parsnips, candy potato, and turnip will bake for much less time. The beet and carrot will roast longer.

  • Make the crispy sage: Line a plate with paper towels. Warmth the olive oil in a small saucepan till effervescent, upload the sage leaves, stir, and prepare dinner till crisp, about 1 minute. Take away the leaves from the oil and switch to the ready plate to empty. Reserve the oil for serving with the greens.

  • Take away the greens from the oven and toss with 1 tablespoon of the sage oil. Switch to a platter and most sensible with the crispy sage leaves.



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