Roasted Root Vegetables with Sage

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


  1. Preheat the oven to 300 F
  2. Line 3 baking sheets with aluminum foil.
  3. 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.
  4. Peel the celery root, quarter and slice as well. Add to the squash.
  5. Toss with 5 tablespoons olive oil and 15 sage leaves. Season with salt and pepper. Distribute evenly on the lined baking sheet.
  6. Peel the carrots and the parsnip, cut lengthwise, if necessary, to fit into the feed tube of a food processor and slice.
  7. Transfer to a bowl and toss with 2 tablespoons olive oil and 5 of the sage leaves.
  8. Distribute on the baking sheet.  
  9. Peel the onions, cut into quarters and slice as well. Transfer to a bowl, toss with 2 tablespoons of oil, and season with salt.  
  10. Distribute on the baking sheet as well.  
  11. Roast the vegetables for about 1½ hours, stirring every 15 to 20 minutes.    
  12. The onions will be ready earlier than the other vegetables. The other vegetables should be soft.  
  13. Combine all the vegetables and season to taste.