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savory roasted vegetable medley

Roasted Root Veggies with Sage Garlic Crunch

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Side
Cuisine American
Servings 4 servings

Equipment

  • 1 Baking sheet
  • 1 large mixing bowl
  • 1 Chef's knife
  • 1 Cutting board
  • 1 Spatula

Ingredients
  

  • 2 cup carrots peeled and diced
  • 2 cup parsnips peeled and diced
  • 2 cup sweet potatoes peeled and diced
  • 2 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 clove garlic minced
  • 1 tablespoon fresh sage chopped
  • 2 tablespoon pumpkin seeds

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • In a large mixing bowl, combine carrots, parsnips, and sweet potatoes.
  • Drizzle the olive oil over the veggies, then add salt and black pepper.
  • Toss the veggies until they are evenly coated with oil and seasoning.
  • Spread the vegetables in a single layer on a baking sheet.
  • Roast in the preheated oven for 35 minutes.
  • After 35 minutes, remove the baking sheet and scatter minced garlic and sage over the veggies.
  • Return the baking sheet to the oven and roast for an additional 10 minutes.
  • Remove the baking sheet from the oven and let the veggies rest for 5 minutes.
  • Sprinkle pumpkin seeds over the roasted veggies before serving.

Notes

For an added depth of flavor, consider using a mix of different root vegetables such as beets or turnips. Keep an eye on the garlic to ensure it does not burn; you can add it halfway through the roasting process to avoid bitterness. Roasting in a single layer is key to achieving crispy edges, so do not overcrowd the baking sheet.
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