Crispy, healthy and vibrant fall dish you would want to serve for any occasion. These roasted vegetables are so delicious with fresh rosemary, sage, and slices of garlic making this a perfect side dish with any meats, poultry or fish.
THESE ROASTED VEGETABLES…
These roasted vegetables are sooo delicious! Once you start eating them, it’s difficult to stop! My family and I can’t seem to get enough of the roasted vegetables when they are in season. These fresh flavourful veggies can certainly dress up any dish or table with their vibrant colours.
This recipe I added a generous amount of olive oil, a few slices of garlic throughout and the fresh autumn herbs, sage and rosemary just adds that extra earthy pungent tastiness to this dish. These crispy roasted vegetables are ideal for any occasion.
INGREDIENTS
POTATOES: I used Yukon Gold potatoes for their low to medium starch content and they are one of better choice for roasting; I like to purchase organic potatoes so I have the option of leaving the skins on
SWEET POTATOES: I love these potatoes, they really add to a recipe with their natural sweet flavour and vibrant colour
BEETS: are one of those root vegetables we tend not to think of when we roast a variety of vegetables but they are so healthy for us and they are so tasty; they add such a beautiful vibrant colour to a dish
CARROTS: are another delicious vegetable with it’s natural sweetness once roasted and beautiful vibrant colour
GARLIC: gives this dish a rich pungent flavour and of course with it’s healthy benefits is always a plus
EXTRA VIRGIN OLIVE OIL: make sure you coat the vegetables with a good quality evoo for best results
HERBS: sage and rosemary are an excellent choice; rosemary is more pungent then sage and each adds it’s own flavour to this dish
SEASONINGS: sea salt and pepper
COOKING TIPS
- This side dish is great for any occasion and it’s a great recipe since the oven does the work. These roasted vegetables are best when fresh out of the oven. However, they can be made ahead of time and reheated in the oven at 425ºF in a baking sheet, drizzle with some olive oil and bake for 5-6 minutes, long enough to heat through, they should be sizzling when they are ready.
- Beets have a tendency to release it’s red juices when roasted. These juices can release onto the other vegetables. However, if you rather not see that on the other vegetables, I would suggest to move the beets to one end of the pan.
- I like the flavours of rosemary, sage and garlic and if you want to add other herbs instead thyme, oregano, or parsley and paprika would be a spice option.
YOU WILL LOVE THIS FOR….
- The natural sweetness are released from the sweet potatoes, carrots and beets
- The crispy texture of the potatoes has you thinking you are eating fries.
- The slices of garlic apt up the tastiness to this dish
- Rosemary and sage were added for their earthy, yet pungent flavours
HOW TO MAKE THIS DELICIOUS SIDE DISH
First start by preparing your vegetables, peel and cut potatoes, sweet potatoes, and peel and cut beets into roughly 1 inch cubes. Peel and slice the carrots into 1/2 inch slices. Cut garlic into slices or in half. Then preheat oven to 425°F or 218°C.
Prepare a large baking sheet with parchment paper or foil. Spread evenly the potatoes, sweet potatoes on the baking sheet and lay beets to the one end to prevent the potatoes and sweet potatoes from turning a red colour. Then add olive oil, garlic, rosemary and season with salt and pepper, toss to coat. Bake for 45-50 minutes, turning the vegetables over halfway through so they get crispy on all sides.
HOW MAKE FRIED SAGE
Heat oil in a small sauce pot over medium heat, once hot, add sage leaves. They should start sizzling right away. Leave for 30 seconds until the leaves start to darken and stop sizzling. Remove the leaves from the pot and lay on paper towel to remove excess oil. Season with sea salt.
Once vegetables are tender and crispy. Remove from the oven and serve immediately. Garnish with fried sage. Serve with turkey, chicken, fish and any meats.
STORING
This side dish can be stored in the refrigerator for up to 2 days. The best way to really enjoy these roasted vegetables is eating them when they are freshly roasted. Leftover roasted vegetables are still tasty and they can be reheated by following my instructions above.
WHAT CAN I SERVE WITH THESE ROASTED VEGETABLES:
- SPICY GRILLED CHICKEN DRUMSTICKS
- BRAISED BEEF SHORT RIBS WITH HERBS AND RED WINE
- BAKED CREOLE GARLIC BUTTER COD
- PORK TENDERLOIN WITH GARLIC BUTTER SAUCE
- TURKEY DINNER
PLEASE LEAVE A REVIEW….
I WOULD LOVE TO HEAR YOUR FEEDBACK WITH A COMMENT AND RATING. Thank you, Rose 🙂
Oven Roasted Vegetables with Herbs
Ingredients
Equipment
Method
- Preheat oven to 425°F or 218°C.
- Prepare a large baking sheet with parchment paper or foil. Spread evenly the potatoes, sweet potatoes on the baking sheet and lay beets to the one end to prevent the potatoes and sweet potatoes from turning a red colour. Then add olive oil, garlic, rosemary and season with salt and pepper, toss to coat. Bake for 45-50 minutes, turning the vegetables over halfway through so they get crispy on all sides.
- Fried Sage: Heat oil in a small sauce pot over medium heat, once hot, add sage leaves. They should start sizzling right away. Leave for 30 seconds until the leaves start to darken and stop sizzling. Remove the leaves from the pot and lay on paper towel to remove excess oil. Season with sea salt.
- Once vegetables are tender and crispy. Remove from the oven and serve immediately. Garnish with fried sage. Serve with turkey, chicken, fish and any meats.