With colorful layers of beets, sweet potatoes, and parsnips, and a honey brown butter sage sauce, these oven roasted root vegetables are simple to assemble and a gorgeous addition to your fall table or your holiday meal. Make it up to three days in advance and bake it on the big day.
2. In a 10" round pan, create a swirl with half-moon-shaped, alternating-colored vegetable slices. Stuff in remaining pieces. Chop sage. Melt butter in a saucepan over medium-low heat, swirling occasionally. Once the foam subsides, brown the milk solids for a nutty aroma, swirling every few seconds.
3. Remove butter from heat, add sage (foaming will occur). Once foam subsides, add honey and stir until dissolved. Brush honey brown butter sage sauce over vegetables using a pastry brush. Drizzle any remaining sauce evenly over the dish. Sprinkle with salt and pepper.