How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Root Vegetables with Sage and Garlic?

You need 8 ingredients. The key ingredients include: 8 ounces rutabagas, peeled and cut into 1/2-inch cubes or half-moons, 8 ounces turnips, peeled and cut into 1/2-inch cubes or half-moons, 8 ounces carrots, peeled and cut into 1/2-inch cubes or rounds, 8 ounces parsnips, peeled and cut into 1/2-inch cubes or rounds, and more.

Is Roasted Root Vegetables with Sage and Garlic suitable as general?

Yes, Roasted Root Vegetables with Sage and Garlic falls under the General category and is a great choice for this type of meal.

How do I store leftover Roasted Root Vegetables with Sage and Garlic?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Root Vegetables with Sage and Garlic Recipe

Name: Roasted Root Vegetables with Sage and Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces rutabagas, peeled and cut into 1/2-inch cubes or half-moons; 8 ounces turnips, peeled and cut into 1/2-inch cubes or half-moons; 8 ounces carrots, peeled and cut into 1/2-inch cubes or rounds; 8 ounces parsnips, peeled and cut into 1/2-inch cubes or rounds; 8 fresh sage leaves; 4 garlic cloves (do not peel); Coarse salt and freshly ground pepper; 4 1/2 teaspoons olive oil

Try this homemade Roasted Root Vegetables with Sage and Garlic recipe the whole family will love. Made with rutabagas, moons, carrots and parsnips. Easy…

This Roasted Root Vegetables with Sage and Garlic relies on simple, everyday ingredients such as fresh sage leaves, garlic cloves (do not peel) and olive oil. It comes together quickly and makes 4 servings, at about 222 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

8 ounces rutabagas, peeled and cut into 1/2-inch cubes or half-moons
8 ounces turnips, peeled and cut into 1/2-inch cubes or half-moons
8 ounces carrots, peeled and cut into 1/2-inch cubes or rounds
8 ounces parsnips, peeled and cut into 1/2-inch cubes or rounds
8 fresh sage leaves
4 garlic cloves (do not peel)
Coarse salt and freshly ground pepper
4 1/2 teaspoons olive oil

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Quick Info

Servings
4 servings
Calories
222 kcal
Category
General

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