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–+ servings

Oven Roasted Vegetables with Herbs

These crispy roasted root vegetables are so delicious with the fresh sage and rosemary. They are vibrant and so delicious and makes a perfect stunning side dish for any holiday occasion.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: Side Dish
Calories: 394.23
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 tbsp extra virgin olive oil
  • 4 medium, Yukon gold potatoes, cut into 1 inch diced
  • 2 sweet potatoes, peeled, cut into 1 inch diced
  • 3 medium beets, peeled, cut into 1 inch diced
  • 2-3 carrots, peeled and sliced 1/2 inch
  • 3 cloves garlic, sliced
  • 6 fresh sage leaves
  • 1/3 cup olive oil or vegetable oil
  • 2 4 inch sprig fresh rosemary (extra for garnishing)
  • sea salt and fresh pepper

Equipment

  • large baking sheet/baking dish
  • small sauce pot

Method
 

  1. Preheat oven to 425°F or 218°C.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Calories: 394.23kcalCarbohydrates: 61.99gProtein: 6.63gFat: 14.4gSaturated Fat: 2.03gPolyunsaturated Fat: 1.63gMonounsaturated Fat: 10.24gSodium: 142.03mgPotassium: 1403.41mgFiber: 9.76gSugar: 11.67gVitamin A: 21150.54IUVitamin C: 41.72mgCalcium: 78.82mgIron: 2.72mg

Notes

STORE 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. 
Make ahead: reheated in the oven at 425ºF in a baking sheet, drizzle with some olive oil and bake for 5-7 minutes, long enough to heat through, they should be sizzling when they are ready. 

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