Roasted Root Vegetables - Salamanca Fresh

Ingredients

• 2 beetroot (1 red, 1 golden if possible), peeled and chopped
• 1 large carrot, chopped
• 2–3 parsnips, chopped
• 1 medium sweet potato, chopped
• 1 turnip, chopped
• Extra virgin olive oil
• 1 tbsp chopped rosemary
• 1 tbsp chopped sage
• 1 tbsp thyme leaves
• Salt and pepper
• 2 tbsp olive oil
• 10 fresh sage leaves