Jeanette's Healthy Living

Where delicious and healthy come together

  • Home
  • Recipes
    • List of All Recipes (alphabetical)
    • Breakfast
    • appetizers
    • soups
    • salads
    • main courses
    • side dishes
    • dips and sauces
    • beverages
    • smoothies
    • Desserts and Cookies
  • Special Diets
    • gluten-free
    • dairy-free
    • vegetarian
    • vegan
    • Liquid/Soft Food Diet
    • Pureed Food Diet
    • Low Residue Diet
  • Cancer Cooking
  • Faith
  • Healthy Living
    • Healthy Living
    • travel
  • About
    • About
    • Contact Us
    • Work With Me
    • Media Features
    • Terms & Conditions

Oven Roasted Vegetables with Sage and Thyme Recipe

October 18, 2011 by Jeanette 41 Comments

Jump to RecipePrint Recipe
3.3K shares
  • Facebook17
  • Twitter
  • Yummly

Oven Roasted Vegetables with Sage and Thyme

Did you know that eating the right foods can help you feel more energetic and contribute to a good mood? According to Joy Bauer’s Food Cures, high quality carbohydrates and protein (found primarily in plant foods) contain vitamins, minerals and other nutrients that help contribute to a good mood. These include whole grains, legumes, vegetables and fruits. Among the high quality carbohydrate vegetables that Joy Bauer suggests can help boost your mood are vegetables that are in season right now — brussels sprouts, cabbage, beets, carrots, cauliflower, dark leafy green vegetables, sweet potatoes, winter squash, parsnips, and onions. Everyone can use a dish that boosts their mood, right?

Fortunately, my CSA Box has been filled with high quality carbohydrate vegetables lately (carrots, beets, sweet potatoes, winter squash, onions, brussels sprouts, cabbage, kale), including one lone celeriac or celery root.

Celeriac is a gnarly looking root, full of crags and crannies, not the prettiest vegetable I’ve ever seen. I wonder how anyone even thought it was edible based on looks alone. But then, I’ve learned not to judge anything or any person by their exterior…it’s the inside that counts.

Peeled Celeriac

Celeriac, also known as celery root, is not only high in vitamin K, but is also a good source of vitamin C, vitamin B6, phophorus, potassium, manganese and dietary fiber. See, you really can’t judge a book by its cover. This ugly vegetable is chock full of vitamins and minerals.

I reached out to my facebook friends and asked what to do with this lone knob of celeriac? The two most popular ideas were to serve this vegetable mashed like potatoes, or roasted. Since I had such a large assortment of root vegetables (celeriac, carrots, sweet potatoes, red and yellow beets, onions), an acorn squash, and some fresh sage and thyme on hand, I decided to go down the roasting route.

My kids love Roasted Cauliflower and Potatoes, and they’ve had Roasted Broccoli and Cherry Tomatoes and Roasted Brussels Sprouts before, so figured if I tossed an assortment of vegetables together, they’d be bound to like some of them. I knew they liked carrots, sweet potatoes, beets and acorn squash, but they had never tried celeriac, so I was curious to see whether they would pick out this new vegetable. That’s one thing I’ve really loved about joining a CSA this year…we have been coerced into trying a wider variety of vegetables than I typically would buy at the supermarket or farmer’s market. Since I don’t get to choose what comes in my CSA Box, and I hate throwing any food out, my family has eaten more vegetables this season than in years past.

This recipe is so easy, I almost wasn’t going to post it, but it came out so pretty, I just wanted to share it with you. You can use any assortment of root vegetables and any winter squash varieties. Brussels sprouts would also be nice. I actually got some brussels sprouts in my CSA Box, but they were so tiny that I was afraid they would be overcooked by the time the other vegetables were done. The trick is to make sure all the vegetables are roughly the same size so they cook in the same amount of time. Just a few glugs of olive oil, some sprigs of fresh thyme and sage (dried would be fine) thrown on top, a few shakes of salt and pepper, and a drizzle or two of maple syrup, and you can have this gorgeous jewel-toned dish of fresh roasted vegetables on your table in no time. In fact, I think I will be adding this to my holiday menu, perfect for entertaining a large group of guests over the upcoming holidays.

Print

Roasted Root Vegetables

You want to have about 9 cups of vegetables in total. Roasting vegetables sweetens them, so the maple syrup is strictly optional. I just drizzled some on to make them more kid-friendly. Some balsamic vinegar would also be nice with these roasted vegetables. Feel free to use whatever proportions of root vegetables and winter squash you have on hand.

Course Side Dish
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 6
Calories 175 kcal

Ingredients

  • 2 carrots peeled, cut into 1/2" chunks
  • 1 celeriac peeled, cut into 1/2" chunks
  • 2 beets peeled, cut into 1/2" chunks
  • 1 sweet potato peeled, cut into 1/2" chunks
  • 1/2 butternut squash peeled, cut into 1/2" chunks
  • 1 onion peeled, sliced
  • 4 fresh thyme sprigs
  • 4 fresh sage leaves
  • 1/3 cup extra virgin olive oil
  • sea salt to taste
  • black pepper to taste
  • maple syrup to taste

Instructions

  1. Preheat oven to 425 degrees.

  2. Cut up all the root vegetables and squash into approximately equal size pieces. I cut them into roughly 1/2" pieces (except the beets which I sliced thinner since they seem to take longer to get tender). Put root vegetables, squash and onion in a large bowl.

  3. Add olive oil, sage, and thyme to the bowl. Season to taste with salt and pepper. Toss well to coat all the vegetables.

  4. Spread vegetables on a parchment paper lined baking sheet in a single layer.

  5. Bake 30-40 minutes until tender.

  6. Drizzle with maple syrup, to taste.

Recipe Notes

Parsnips and acorn squash or other winter squash would be nice too.

Nutrition Facts
Roasted Root Vegetables
Amount Per Serving
Calories 175 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 148mg6%
Potassium 754mg22%
Carbohydrates 26g9%
Fiber 5g21%
Sugar 6g7%
Protein 3g6%
Vitamin A 13115IU262%
Vitamin C 25.6mg31%
Calcium 96mg10%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Related Posts
Filter by
Post Page
dairy-free gluten-free healthy choices Dinner main courses chicken Pantry Recipe vegetarian Pasta and Noodles dips and sauces sauces Clean Eating whole grain vegan vegetables side dishes Easter Desserts and Cookies Asian Resources Recipes For Foodies Chinese New Year salads Summer Recipes ENTERTAINING
Sort by
Oven Braised Chicken Cacciatore with Rosemary © Jeanette

Oven Braised Chicken Cacciatore with Rosemary Recipe

2019-09-11 05:00:52
jeanette

18

Oven Fried Avocado Tacos - these crunchy avocado tacos are baked for a healthy vegetarian taco filling

Oven Fried Avocado Tacos Recipe

2018-04-09 05:00:24
jeanette

18

Oven Dried Tomato Pesto © Jeanette

Oven Roasted Tomato Pesto Recipe

2014-08-11 05:00:00
jeanette

18

Oven Roasted Quinoa Meatballs © Jeanette

Oven Roasted Quinoa Meatballs Recipe

2014-06-02 05:00:25
jeanette

18

Homemade Rotisserie Chicken © Jeanette

How To Make Homemade Rotisserie Chicken {Wolfgang Puck Pressure Oven Review}

2013-10-14 05:00:11
jeanette

18

Roasted Tomatoes and Spring Asparagus © Jeanette

Easy Oven Roasted Tomatoes and Spring Asparagus Recipe

2013-03-27 11:55:56
jeanette

18

Chinese Coconut Almond Sticky Rice Cake © Jeanette

Florence Lin’s Baked Coconut Sticky Rice Cake Recipe for Chinese New Year

2021-02-08 05:00:42
jeanette

8

Tomato Peach Salad

Tomato Peach Salad

2020-08-04 00:00:16
jeanette

8

75 Summer Side Dish Recipes

Healthy Summer Side Dish Recipes

2020-07-01 00:45:50
jeanette

8

Zucchini Tomato Summer Squash Goat Cheese Gratin - this elegant summer gratin is perfect for potlucks and entertaining

Baked Zucchini Tomato Summer Squash Goat Cheese Gratin Recipe

2020-06-15 05:00:59
jeanette

8

3.3K shares
  • Facebook17
  • Twitter
  • Yummly

Filed Under: csa, dairy-free, Dinner, farmer's market, gluten-free, healthy choices, Holidays, side dishes, Thanksgiving, Uncategorized, vegan, vegetables, vegetarian Tagged With: beets, carrots, celeriac, christmas, easy recipe, entertaining, holidays, roasted beets, roasted carrots, roasted sweet potatoes, roasted vegetables, sage, sweet potatoes, thanksgiving, thyme

« Tikka Masala Meatballs Recipe
Vegetarian Chana Masala Recipe »

Comments

  1. Diane {Created by Diane} says

    October 18, 2011 at 11:19 pm

    I love vegetables and roasted is even better with me. I’ve never had the celery root, sounds interesting. They all look so pretty, very colorful and fall like 🙂

    Reply
    • Jeanette says

      October 19, 2011 at 9:28 am

      Celery root is interesting…it reminds me of carrot in texture but smells a bit like celery.

      Reply
  2. Sommer@ASpicyPerspective says

    October 19, 2011 at 7:57 am

    This is truly one of my favorite fall dishes. That photo of celery roots with its snarly end is fantastic!

    Reply
    • Jeanette says

      October 19, 2011 at 9:27 am

      Thanks Sommer – I have to say it’s not the most attractive vegetable, but it’s so good for you, who can resist at least giving it a try.

      Reply
  3. Lydia (The Perfect Pantry) says

    October 19, 2011 at 8:03 am

    I roast almost all root vegetables this week, and like you, I love to mix them together in a colorful melange. In the summer I like to shred the raw celeriac finely and toss it with a mustard-based dressing, which helps to tenderize it.

    Reply
    • Jeanette says

      October 19, 2011 at 9:29 am

      I do like the naturally beautiful color of all these root vegetables. So interesting, I wouldn’t have thought to try it raw…sounds a bit like a carrot salad – great idea!

      Reply
  4. TidyMom says

    October 19, 2011 at 8:38 am

    this just screams fall!!! looks fabulous!

    Reply
    • Jeanette says

      October 19, 2011 at 9:30 am

      Thanks Cheryl – these are natural fall colors aren’t they? Reminds me of the change in the color of the leaves.

      Reply
  5. Alison @ Ingredients, Inc. says

    October 19, 2011 at 8:54 am

    These are perfect for Thanksgiving! It may be going on my menu 🙂

    Reply
    • Jeanette says

      October 19, 2011 at 9:31 am

      I agree Alison – this would be an easy side dish to make for a large crowd, and very festive looking with all the jewel toned veggies.

      Reply
  6. Pure2raw twins says

    October 19, 2011 at 9:27 am

    love fall roasted veggies, rosemary is one of my favs besides thyme!

    Reply
    • Jeanette says

      October 19, 2011 at 9:32 am

      Rosemary would be nice too – that’s another of my favorite fall herbs for roasting vegetables.

      Reply
  7. Kalyn says

    October 19, 2011 at 10:07 am

    I’ve never cooked celeriac, but I love any type of roasted vegetables.

    Reply
    • Jeanette says

      October 19, 2011 at 10:11 am

      I probably wouldn’t have tried celeriac except it was in my CSA Box. It’s an interesting vegetable – I liked it in this medley of mixed roasted vegetables, it’s savory so a nice counterbalance to the sweet potatoes, winter squash and carrots.

      Reply
  8. Squash Blossom Babies says

    October 19, 2011 at 10:35 am

    I love the fall vegetables with sage! Great pictures!

    Reply
  9. Sylvie @ Gourmande in the Kitchen says

    October 19, 2011 at 10:29 pm

    My grandmother always used to throw celery root in her soups and it was one of my favorite additions. I think it’s a much underused vegetable.

    Reply
    • Jeanette says

      October 19, 2011 at 10:39 pm

      Sylvie – I totally agree – I think its gnarly appearance makes it somewhat intimidating at first..I know if it were not in my CSA Box I probably would never have picked it up from the grocery store or farmer’s market. It is certainly an interesting vegetable, and I am thankful that I got one to try.

      Reply
  10. Junia @ Mis Pensamientos says

    October 19, 2011 at 10:45 pm

    ooo i love roasted veggies! thyme is my fav seasoning for roasting. 🙂 love the touch of maple syrup! great recipe jeanette!

    Reply
    • Jeanette says

      October 19, 2011 at 11:08 pm

      Hi Junia, just thinking about you! Hope you’re well. Thyme and maple syrup…you can’t go wrong!

      Reply
  11. Joanne says

    October 20, 2011 at 6:57 am

    Unfortunately, celeriac is the one root veggie that I really don’t like…tastes too much like celery for me! But I love all of these other root veggies and plan on eating hoards of them this winter…guess I’ll be super happy also? Then again…having a huge plate of roasted veggies placed in front of me ALWAYS makes me happy. Yum!

    Reply
    • Jeanette says

      October 20, 2011 at 8:15 am

      Celeriac definitely has that celery taste, so if you don’t like celery, you won’t like celeriac, so I would just leave it out and use your favorite root vegetables 😉

      Reply
  12. Kathy says

    October 20, 2011 at 7:49 am

    I have never had celeriac…but I’ll be giving it a try now that I know what to do with it. I love roasted root veggies! I make them all the time and even my finicky husband will eat most of them.

    Reply
    • Jeanette says

      October 20, 2011 at 8:16 am

      I’m new to celeriac myself – sounds like roasting them or pureeing them like mashed potatoes are the most popular ways to cook it. As a newbie to celeriac, I decided to roast them along with other veggies. Next time, I think I’ll try pureeing them.

      Reply
  13. Jersey Girl Cooks says

    October 20, 2011 at 11:57 am

    Beautiful looking veggies! I love them roasted.

    Reply
  14. Ali says

    October 20, 2011 at 4:21 pm

    I agree with you, eating the right healthy foods do make one feel energetic, I know I do 🙂 love the pic, your dish look delicious.

    Reply
  15. Kelly says

    October 20, 2011 at 7:39 pm

    I particularly liked reading about the addition of thyme and sage… I frequently roast vegetables this time of year – so darn delicious! – and enjoy discovering new taste sensations. How are you enjoying your new blog layout Jeanette? Looks lovely.

    Reply
    • Jeanette says

      October 20, 2011 at 7:58 pm

      Thanks Kelly, thyme and sage are some of my favorite cooler weather herbs. Glad you like my new blog layout – I love it, so much easier to use and love that I finally have a recipe index.

      Reply
  16. Ilke says

    October 20, 2011 at 8:54 pm

    Have to try the roasted version. I just posted a couple days ago, a traditional Turkish vegetable dish made with celeriac! I am so glad it is more easily found in the stores now.

    Reply
    • Jeanette says

      October 20, 2011 at 9:14 pm

      Hi Ilke – I will have to check out your Turkish dish. Hope you try roasting celeriac – let me know what you think.

      Reply
  17. France @ Beyond The Peel says

    October 20, 2011 at 11:25 pm

    Your right Jeanette, it is too pretty not to share. Gorgeous is a better word for it I think. I only started cooking with celeriac in the last couple of years. I can’t believe I had been missing out for so long.

    Reply
  18. Natalie says

    October 22, 2011 at 1:08 pm

    Oven roasted veggies are the best! This recipe looks great with the thyme and maple syrup, yum!

    Reply
  19. Gwen @SimplyHealthyFamily says

    November 2, 2011 at 1:04 pm

    How gorgeous. It’s amazing how beautiful natures foods are all by themselves. I tend to forget about roasted veggies when it comes to meal planning. I guess I’m overthinking things. Roasted veggies are one of my favorite meals and so simple!

    Reply
    • Jeanette says

      November 2, 2011 at 1:19 pm

      Thanks Gwen, roasting vegetables is so easy and they come out naturally sweet and caramelized (and beautiful!).

      Reply
  20. Ruth says

    October 19, 2012 at 4:22 pm

    Looks like I’m a year late but here goes. I love this kind of dish. But your timing is off. It took me 40 mins to wash, peel, scape and cut the vegetables and I used prepeeled squash. Also my roaster, normal sized, did not have enough room for a single layer, they are about 3 pieces deep. That being said and not have tasted the dish yet you can bet I will use the recipe again, it has in all for fall!

    Reply
    • Jeanette says

      October 19, 2012 at 7:11 pm

      Thanks for your feedback Ruth. I have a large baking sheet that fit all the vegetables single layer, so depending on the size of your pan, you might need more than one. Not sure, but I have a feeling the shallow pan might be better for roasting/browning. If it’s not in a single layer, the vegetables might steam more than roast.

      Reply
  21. Ann Rotunno (@AnnRotunno) says

    February 5, 2015 at 5:39 pm

    Did you leave the skin of some of the squash on? Like the acorn squash? How was then when you went to eat it? Do you just remove it on your plate before eating?

    Reply
    • Jeanette says

      February 5, 2015 at 10:35 pm

      I removed the peel on the winter squash before roasting.

      Reply
  22. Michelle says

    October 4, 2017 at 11:43 am

    Made this the other night and it was delicious!! I was hesitant to use maple syrup so just drizzled a little and Wow- what a nice touch. Thank you for the yummy recipe!

    Reply
    • Jeanette says

      October 6, 2017 at 3:01 pm

      So glad you enjoyed this recipe Michelle – maple syrup does the trick 🙂

      Reply
  23. Elena R. says

    November 21, 2017 at 8:28 pm

    I am excited to try this…the maple syrup sold me! I am not a fan of Celery Root or Sage, so I will sub with Fennel Root and Rosemary. Thank you for sharing!! Happy Thanksgiving!!!

    Reply
    • Jeanette says

      November 22, 2017 at 9:17 pm

      Happy Thanksgiving Elena! Fennel and rosemary sound like a great combination too!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi! I'm Jeanette - welcome! Step into my kitchen, where you'll find healthy dishes packed with flavor and goodness.

[Read More …]

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Get Your Free e-Book!

Weekly College Meal Planner

Good recipes come to those who subscribe!

Archives

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Copyright © 2016 Jeanette's Healthy Living · Privacy Policy
3.3K shares
  • 17Facebook
  • Twitter
  • Pinterest
  • Yummly