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Verdure d’inverno al forno con salvia e aglio – Roasted root vegetables with sage and garlic

Root vegetables are often regarded as old-fashioned and boring.  The secret of this dish lies in the combination of several vegetables, and the wonderful, mellow taste they get in the oven, perfumed with garlic and sage.  It is also an easy dish, that requires some preparation beforehand, but then sits in the oven roasting away, while you have time to finish other dishes.

You can add or omit vegetables to your liking, but do make sure that they all need the same cooking time in the oven. You may need to blanch some of them to shorten their oven time (potatoes e.g.).

Salted bacon goes extremely well with these vegetables. Add a piece of good, wholesome bread and a glass of red wine and you have a rustic, tasty meal.  You could start with some soup, and/or a good cheese to finish.


  • 3 medium carrots, scraped and cut into rough chuncks
  • 6 small shallots, halved
  • 6 small turnips, peeled and quartered
  • 2 parsnips, cleaned and cut into cubes
  • 1 fennel bulb, divided into 6 pieces
  • 1/2 small celeriac, peeled and cut into cubes
  • 12 small potatoes, peeled or scrubbed, blanched for 5 minutes
  • 1 garlic bulb, halved
  • handful of sage leaves
  • 3 tablespoons olive oil
  • salt and black pepper

Preheat the oven to 220°C and place a large, shallow roasting tray inside. Prepare all the vegetables.

Put the vegetables into a large bowl with the garlic and sage leaves. Season generously with salt and pepper and drizzle with the olive oil. Toss well to coat. Remove the roasting tray from the oven and spread the vegetables, garlic and sage over it in a single layer. Roast for 30 minutes, until the vegetables are golden brown and tender, turning them halfway through.


Posted in Cucinone in English, Recipes.

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