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Roasted Root Vegetables With Savory Sage Crunch

Golden roasted root vegetables with tender centers and caramelized edges, finished with a crisp topping of panko, fresh sage, garlic, butter, and Parmesan. This colorful side dish pairs well with chicken, pork, turkey, or grain bowls.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Root Vegetables
  • 4 medium carrots
  • 3 medium parsnips
  • 1 large sweet potato
  • 1 small rutabaga
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried thyme
For the Savory Sage Crunch
  • 2 tablespoons unsalted butter
  • ¾ cup panko breadcrumbs
  • 8 fresh sage leaves, thinly sliced
  • 1 small garlic clove, finely minced
  • ¼ cup finely grated Parmesan cheese

Equipment

  • Vegetable peeler
  • Sharp chef’s knife
  • Large cutting board
  • Large mixing bowl
  • 2 large rimmed baking sheets
  • Parchment paper or extra oil for greasing
  • Thin spatula
  • Small or medium skillet
  • Wooden spoon or silicone spatula
  • Shallow serving dish

Method
 

  1. Place one oven rack in the upper third and another in the lower third. Preheat the oven to 425°F. Line two large rimmed baking sheets with parchment paper or coat them lightly with oil.
  2. Peel the carrots, parsnips, sweet potato, and rutabaga. Trim the ends and remove any rough spots.
    Cut the vegetables into pieces about ¾ inch thick. Make the rutabaga pieces slightly smaller because rutabaga cooks more slowly than sweet potato
  3. Spread the cut vegetables over a clean kitchen towel or several layers of paper towel. Pat them dry until no visible moisture remains.
    Transfer the dry vegetables to a large mixing bowl
  4. Add the olive oil, kosher salt, black pepper, and dried thyme. Toss until every piece has a thin, even coating.
    Check the bottom of the bowl. There should not be a large puddle of oil.
  5. Divide the vegetables between the two prepared baking sheets. Spread them into a single layer with a little space between most pieces.
    Place as many flat cut sides against the pans as possible. Do not pile or tightly crowd the vegetables.
  6. Place one baking sheet on the upper rack and the other on the lower rack.
    Roast without opening the oven for 20 minutes. The undersides should begin to brown, although the centers may still feel firm.
  7. Remove both pans from the oven. Turn the vegetables with a thin spatula.
    Return the pans to the oven, switching their rack positions. Roast for another 10 to 15 minutes, or until the largest pieces are tender when pierced with a fork.
    Remove any pieces that finish early so they do not burn.
  8. During the final few minutes of roasting, melt the butter in a skillet over medium-low heat.
    Add the panko, sliced sage, and minced garlic. Cook for 3 to 5 minutes, stirring often, until the breadcrumbs are golden and the sage smells fragrant.
    Remove the skillet from the heat. Stir in the Parmesan. The topping will become crisper as it cools.
  9. Transfer the hot roasted vegetables to a shallow serving dish.
    Scatter the sage crunch evenly over the top. Do not stir it deeply into the vegetables, since trapped steam can soften the breadcrumbs.
    Taste and add a small pinch of salt if needed. Serve warm.

Notes

  • Replace rutabaga with turnips, celeriac, Yukon Gold potatoes, or more carrots.
  • Replace sweet potato with butternut squash, although squash is not a root vegetable.
  • Use gluten-free panko for a gluten-free version.
  • Replace Parmesan with Pecorino Romano for a sharper, saltier flavor.
  • Use plant-based butter and dairy-free Parmesan for a vegan version.
  • Replace fresh sage with about 1 teaspoon dried rubbed sage. Add it carefully because dried sage has a stronger flavor.
  • Replace panko with crushed crackers or coarse fresh breadcrumbs if needed.