These oven-roasted root veggies are proof that simple can still be show-stopping! Roasting brings out their natural sweetness, and when you drizzle them with fragrant sage oil and top with crispy sage leaves, you get layers of earthy, cozy flavor that taste like fall on a plate. Trust us—fresh herbs make all the difference here. Don’t even think about using dried…it’s just not the same.
This is the kind of recipe that belongs at every holiday table. It’s festive, colorful, vegan, gluten-free, and pairs beautifully with our Claret! You can bet this pairing will be front and center on all our tables!
The holidays remind us why we do what we do—growing, harvesting, and sharing wines that bring people together. All of us at Del Rio are so grateful for another year of doing what we love and raising a glass with all of you who enjoy the fruits of our labor. Here’s to good food, great wine, and even better company!
Ingredients
For the 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
- 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 of olive oil
- 10 fresh sage leaves
Directions
- 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.
