At the holiday, ever table needs a few easy, quick and dirty dishes. The savior to keeping your head from spinning are those style of dishes! Enter this beauty: Roasted carrots and parsnips with crispy sunchoke and sage. It’s simple enough to make on a weeknight at any given point, but elegant enough to sit proudly beside your Thanksgiving main course (or, Easter for that matter).
The sweetness of the carrots and parsnips deepens as they roast, caramelizing at the edges until they’re golden and tender. Paper-thin sunchoke slices fried into delicate chips (yum!), and crisped sage leaves that add an earthy almost woodsy aroma.
This isn’t the kind of recipe that asks you to measure precisely or time perfectly. It’s a trust yourself kind of dish. A drizzle of oil, a pinch of salt, and the kind of eyeball roasting that’s more patience than precision.
SIDE NOTE: If you’ve never cooked with sunchokes before, think of them like nutty little potato cousins & once fried, they turn into a snack-worthy topping that feels special without extra effort.
To plate it, lay out your roasted vegetables in even rows or let them tumble naturally on a platter, then scatter the golden chips and sage leaves across the top. A final drizzle of olive oil catches the light just enough to make the dish gleam.
It’s rustic but refined, easy but impressive & your guests / loved ones are gonna love it!
Roasted Carrot and Parsnips with Crispy Sunchoke and Sage
Equipment
- Chef’s knife
- Cutting board
- Baking sheet
- Parchment paper
- Large skillet
- Tongs or slotted spoon
- Paper towels
Ingredients
- 4 medium carrots peeled, ends removed, halved lengthwise
- 4 medium parsnips peeled, ends removed, halved lengthwise
- 3 small sunchokes Jerusalem artichokes, thinly sliced into chips
- 8-10 fresh sage leaves
- 2 tbsp avocado oil for frying
- 1 tbsp olive oil for drizzling
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Cut carrots and parsnips in half lengthwise, trimming tips and ends.
- Arrange on the baking sheet in a single layer. Drizzle lightly with olive oil and sprinkle with salt and pepper. Roast for 25 minutes, flipping halfway, until golden and caramelized on the edges.
- While vegetables roast, heat avocado oil in a skillet over medium heat. Once shimmering, add sunchoke slices in batches and fry for 1–2 minutes per side, until golden and crisp. Remove to a paper towel-lined plate.
- Add sage leaves to the same oil for about 10–15 seconds until crisp but still green. Remove and drain.
- Arrange roasted carrots and parsnips on a serving platter. Scatter crispy sunchoke chips and sage leaves over the top. Finish with a light drizzle of olive oil, a pinch of salt, and cracked pepper.