Makes 8 servings.
I like to roast these vegetables at a low heat, to ensure that they cook evenly and keep their distinct flavor. This method allows the root vegetables to exude their natural sweetness. Sage leaves compliment these vegetables.
- 1 small butternut squash, about 1 pound
- 1 small celery root, about 1½ pounds
- 2 carrots
- 2 parsnips
- 2 small red onions or 1 large one
- 1/3 cup extra-virgin olive oil
- 30 sage leaves
- Kosher salt
- Freshly ground black pepper
- Preheat the oven to 300 F
- Line 3 baking sheets with aluminum foil.
- Peel the butternut squash, remove the seeds, cut into quarters lengthwise and slice thinly in a food processor fitted with a medium slicing attachment. Transfer to a large bowl.
- Peel the celery root, quarter and slice as well. Add to the squash.
- Toss with 5 tablespoons olive oil and 15 sage leaves. Season with salt and pepper. Distribute evenly on the lined baking sheet.
- Peel the carrots and the parsnip, cut lengthwise, if necessary, to fit into the feed tube of a food processor and slice.
- Transfer to a bowl and toss with 2 tablespoons olive oil and 5 of the sage leaves.
- Distribute on the baking sheet.
- Peel the onions, cut into quarters and slice as well. Transfer to a bowl, toss with 2 tablespoons of oil, and season with salt.
- Distribute on the baking sheet as well.
- Roast the vegetables for about 1½ hours, stirring every 15 to 20 minutes.
- The onions will be ready earlier than the other vegetables. The other vegetables should be soft.
- Combine all the vegetables and season to taste.