Sage-Roasted Root Vegetable Medley

Sheet-pan roasting is a beloved American weeknight habit that coaxes deep caramelization from humble roots. Fresh sage and thyme perfume carrots, parsnips, sweet potatoes, and celery root until the edges crisp and the centers turn tender.

Serves 4 · 20 min prep · 45 min cook

Estimate for one serving

• 312 cal
• 6g protein
• 48g carbs
• 12g fat
• 3g fiber

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Ingredients

• 3 medium carrots
• 3 medium parsnips
• 2 medium sweet potatoes
• 1 small celery root
• 1 large red onion
• 6 garlic cloves
• 12 fresh sage leaves
• 4 fresh thyme sprigs
• 3 tbsp extra-virgin olive oil
• 1¼ tsp kosher salt
• ¾ tsp black pepper
• 1 lemon
• ¼ cup toasted pumpkin seeds

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup.
2. 2Peel the carrots, parsnips, sweet potatoes, and celery root, then cut everything into roughly even 1-inch chunks so they roast at the same pace.
3. 3Slice the red onion into thick wedges and smash the garlic cloves lightly, leaving the skins on so they soften and sweeten without burning.
4. 4Pile all the cut roots, onion, and garlic onto the sheet pan. Drizzle with the olive oil, sprinkle with salt and pepper, and toss thoroughly with your hands until every piece is glossy.
5. 5Scatter the sage leaves and thyme sprigs evenly over the vegetables so the herbs perfume the pan as they crisp.
6. 6Roast for 25 minutes, then pull the pan and flip the pieces with a spatula so the undersides can caramelize.
7. 7Return to the oven and roast another 15 to 20 minutes until the edges are deeply golden, the sweet potatoes are tender when pierced, and the sage is fragrant and lightly crisped.
8. 8Squeeze the lemon over the hot vegetables, toss once more, and taste for seasoning, adding a pinch more salt if needed.
9. 9Transfer to a warm platter, scatter the toasted pumpkin seeds on top for crunch, and serve immediately as a hearty weeknight main.