Oven Roasted Root Vegetables

RENEE NICOLE'S KITCHEN

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.

RENEE NICOLE'S KITCHEN

INGREDIENTS

– large beet – large sweet potato – large parsnip – butter – fresh sage leaves – honey – salt – black pepper

Yield

8 SERVINGS

prep time

20 MINUTES

total time

1 HOUR  20 MINUTES

COOK TIME

1 HOUR

Oven Roasted Root Vegetables

1. Preheat the oven to 375 degrees. Peel and slice vegetables into 1.5mm – 2.5mm half-moon shapes using a mandoline. Keep slices separate to prevent color bleeding.

Instructions

Instructions

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.

Instructions

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.

Instructions

4. Cover and bake for 35 minutes. Uncover and cook for an additional 15-20 minutes until butter is bubbling, and vegetables are soft.

Full Ingredients And Instructions

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