Root Vegetables

Roasted Carrots, Parsnips and Beets

Roasted Root Vegetables with Sage.jpg

Makes 4 generous servings.

Easy to make, nutritious and versatile, this dish is for all seasons and can be paired with fish, meat or poultry. 


  • 2 medium carrots
  • 2 medium parsnip
  • 2 medium golden beets
  • 3 tablespoons extra-virgin olive oil
  • 5 sprigs of sage, plus a few leaves for garnish
  • 1½ tablespoons maple syrup
  • 1 Tablespoon Balsamic vinegar
  • 1 teaspoon Kosher salt
  • Freshly ground black pepper


  1. Preheat the oven to 425 F.
  2. Peel the vegetables, cut to the size that fits into the feed tube of a food processor fitted with a medium slicing attachment and slice.
  3. In a large bowl combine olive oil, maple syrup and vinegar. Add the vegetables and the sage. Mix very well and season with salt and pepper. 
  4. Line a large cookie sheet with aluminum foil and spread the vegetables on it.  Roast for about 20 minutes. The vegetables should be soft.
  5. Discard the sage sprigs.
  6. Slice the sage leaves thinly and garnish.

Miso Roasted Baby Eggplants

Miso Roasted Baby Eggplants.jpg

Makes 4 servings.

These eggplants are well flavored, delicious and so easy to prepare.


  • 4 baby eggplants
  • Extra -virgin olive oil
  • Kosher salt
  • 4 tablespoons white miso paste
  • 4 tablespoons mirin
  • 1 tablespoon light brown sugar
  • 1-2 tablespoons sesame seeds for sprinkling
  • Chives, cut into long pieces, for garnish


  1. Preheat the oven to 400F.
  2. Line a baking sheet with foil and grease it with olive oil.
  3. Trim the eggplants at both ends. Peel close to the flesh, cut in half and cut deeps slits into the flesh. Sprinkle lightly with salt and let stand for 10 minutes.
  4. Squeeze each eggplant gently to remove moisture.  
  5. Combine the miso, mirin and sugar into a paste.  Place the eggplants on the baking sheet and spoon the paste over the eggplants.
  6. Bake for 20 minutes.  
  7. Sprinkle with sesame seeds and roast for another 20 minutes.  The eggplants should be soft and well browned.
  8. Garnish with chives.

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.