Roasted Root Vegetables | WQDR-AM

Ingredients

• 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
• Extra-virgin 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 extra-virgin olive oil 10 fresh sage leaves
• 2 tablespoons extra-virgin olive oil
• 10 fresh sage leaves