Roasted Vegetables with Sage Butter

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

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

Side dish
Dinner
Gluten-free
Vegetarian

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