Name: Roasted Vegetables with Sage Butter
Yield: Makes 4 Servings
Ingredients: Golden or red beets, 2, peeled and cut into wedges; White balsamic vinegar, 1 tablespoon; Fresh sage, 3 tablespoons minced; Unsalted butter, 4 tablespoons (2 oz/60 g), melted; Garlic, 4 cloves, halved lengthwise; Baby carrots, 8; Salt and freshly ground pepper; Parsnip, 1, peeled and cut into chunks; Fennel bulb, 1 small, trimmed and sliced; Delicata or butternut squash, 1, 6 oz (185 g), peeled, seeded, and cut into chunks; Turnip, 1, peeled, if desired, and cut into wedges

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Golden or red beets, 2, peeled and cut into wedges
Turnip, 1, peeled, if desired, and cut into wedges

Dinner
Side dish
Vegetarian
Gluten-free

Method

Roast the vegetables

Preheat the oven to 400°F(200°C). Place the beets, turnip, squash, fennel, parsnip, carrots, and garlic on a rimmed baking sheet. Pour the butter over the vegetables. Sprinkle with the sage, 1

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Roasted Vegetables with Sage Butter

Ingredients

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