Roasted Parsnips and Vegetables
Roasted Parsnips and Vegetables
from Love and Lemons
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 celery root, chopped into 1-inch chunks
1 Daikon radish, chopped into 1-inch chunks
1 purple-topped turnip, chopped into 1-inch chunks
1 medium sweet potato, chopped into 1-inch chunks
1 bottle extra-virgin olive oil, for drizzling
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage leaves
1 tablespoon fresh thyme leaves or dried thyme
Crispy Sage and Sage Oil:
2 tablespoons extra-virgin olive oil
10 fresh sage leaves
INSTRUCTIONS
Preheat the oven to 425°F and line two baking sheets with parchment paper.
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.
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.
Remove the vegetables from the oven and toss with 1 tablespoon of the sage oil. Transfer to a platter and top with the crispy sage leaves.
