Roasted Carrot and Parsnips with Crispy Sunchoke and Sage
A simple yet elegant roasted vegetable dish featuring caramelized carrots and parsnips, topped with golden crispy sunchoke chips and fragrant fried sage. Finished with a drizzle of olive oil, salt, and pepper, it’s a minimal-effort side that feels holiday-worthy.
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.
Notes
Need a Shortcut? Air-fry the sunchoke slices at 375°F for 5–6 minutes if you prefer less oil.
A light drizzle of browned butter or maple glaze can make this dish even more holiday-ready.
Make this ahead! Roast the carrots and parsnips earlier in the day and reheat in the oven before topping with the freshly crisped sunchoke and sage.