Christmas Day Roasted Root Vegetable and Sage Spelt
A rustic, festive pilaf that celebrates winter vegetables and whole grains. Nutty spelt berries are cooked in a sage-infused broth and finished with caramelized roasted parsnips, carrots, and crispy sage leaves. Earthy, warming, and naturally vegetarian—perfect for a holiday table.
- Prep
- 20 min
- Cook
- 50 min
- Wait
- 20 min
- Total
- 1 hr 30 min
- Makes
- 6 servings (about 1 cup per person)
Steps
Before you start
- Preheat oven to 425°F (220°C) for roasting vegetables
- Have vegetable broth at a gentle simmer in a pot or kettle
- Rinse spelt berries and drain well
Roast root vegetablesOven 425°F / 220°C
- Spread parsnips and carrots on a large baking sheet.
- Drizzle with 2 tablespoons (28 g) butter, melted, and season generously with salt and pepper.
- Scatter the 6 whole sage leaves among the vegetables.
- Roast in a preheated 425°F (220°C) oven for 25–30 minutes, stirring halfway through, until vegetables are golden brown and tender at the edges.
- Set aside.
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Ready when: Vegetables are golden brown at the edges and tender when pierced with a fork
Tip: Don't overcrowd the pan; spread vegetables in a single layer so they caramelize rather than steam.
Toast spelt berries
- In a large heavy-bottomed pot or Dutch oven, melt 1 tablespoon (14 g) butter over medium heat.
- Add the rinsed spelt berries and stir constantly for 2–3 minutes until they smell nutty and begin to turn light golden.
- This toasting develops their flavor.
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Ready when: Spelt smells fragrant and nutty, with a light golden color
Tip: Stir constantly to avoid burning. If spelt begins to darken too quickly, reduce heat slightly.
Start spelt pilaf
- Pour the simmering vegetable broth into the pot with the toasted spelt.
- Add the 10 chopped sage leaves and optional fresh thyme sprigs.
- Stir well, bring to a gentle simmer, then reduce heat to medium-low.
- The broth should bubble gently at the edges, not boil vigorously.
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Ready when: Broth comes to a gentle simmer
Tip: Use broth that's already hot or simmering; cold broth will cool the spelt and slow cooking.
Simmer spelt until tender
- Partially cover the pot with a lid (leave it slightly ajar).
- Simmer gently for 35–40 minutes, stirring occasionally.
- The spelt is done when the grains are tender but still have a slight chew, and most of the broth is absorbed.
- If liquid remains but spelt is tender, increase heat to medium and cook uncovered for 2–3 minutes more.
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Ready when: Spelt grains are tender with a slight bite, broth is mostly absorbed
Tip: Stir every 8–10 minutes to ensure even cooking and prevent sticking. Too much stirring releases starch and makes the pilaf gluey.
Fold in roasted vegetables
- Remove the pot from heat.
- Gently fold in the roasted parsnips and carrots, including any browned bits and sage leaves from the baking sheet.
- Season to taste with salt, pepper, and nutmeg if using.
- The residual heat will warm the vegetables through.
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Ready when: Vegetables are distributed throughout and warmed through
Tip: Fold gently to keep roasted pieces intact and avoid breaking them into smaller bits.
Rest and serve
- Let the pilaf rest, covered, for 5 minutes.
- This allows flavors to meld and any remaining liquid to be reabsorbed.
- Fluff gently with a fork and taste for seasoning.
- Serve warm.
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Tip: This is a good time to transfer the pot to a warm spot on the stove or wrapped in a kitchen towel to stay hot until serving.
Good to know
Tips
- For a creamier pilaf, stir in 2–3 tablespoons of crème fraîche or sour cream at the end, just before serving.
- Don't skip toasting the spelt; this extra step deeply flavors the finished dish and takes only 3 minutes.
- If your spelt is cooking faster than expected, taste at 30 minutes and pull from heat early rather than overcooking into mush.
- Pair this pilaf with roasted turkey, glazed ham, or braised vegetables for a complete holiday meal.
Make ahead
Spelt berries can be cooked a day ahead, cooled, and stored in the fridge. Roast the vegetables fresh on the day of serving, then warm the cooked spelt gently with a splash of broth and fold in the hot roasted vegetables just before serving.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of vegetable broth over medium heat until warmed through, about 5–7 minutes. Not recommended for freezing, as spelt can become mushy.
Substitutions
- spelt berries (whole grain) → farro or wheat berries. Use the same amount and cooking time; both are chewy whole grains with similar flavor profiles.
- parsnips, medium → turnips or rutabaga. Cut into the same size; both caramelize beautifully and offer a slightly different but complementary sweetness.
- fresh sage leaves → fresh thyme or rosemary. Use the same total amount; both are woody herbs that pair well with roasted root vegetables.
- vegetable broth, unsalted → mushroom broth or light chicken broth. Will add earthiness (mushroom) or subtle richness (chicken); adjust salt to taste.
