Gray Frame Corner
Gray Frame Corner


▢ 1 large beet, about 1 lb ▢ 1 medium sweet potato, about 1 lb ▢ 3/4 large parsnip, about 3/4 lb Honey Brown Butter Sage Sauce ▢ 1/4 cup butter ▢ 3 large sage leaves ▢ 2 tbsp honey ▢ 1/4 tsp salt ▢ 1/4 tsp black pepper

Oven Roasted  Root Vegetables



prep time


total time



1. Preheat the oven to 375 degrees.

Preheat the Oven

1. Peel vegetables and use a mandoline to slice them into 1.5mm - 2.5mm slices. Stack the slices and cut them in half creating half moon shapes. Keep vegetables separate to avoid color bleeding.

Assemble the Vegetables:

2. Starting at the edge of a 10" round pan, alternate colors arranging the half moon shapes to create a swirl shape. Once the majority of the pieces are in the pan, stuff in remaining pieces where they fit.

Assemble the Vegetables:

Make the Honey Brown Butter Sage sauce:

1. Chop the sage. In a small saucepan, melt the butter over a medium low heat swirling occasionally. Keep swirling occasionally while the butter bubbles and foams up. Once the foam subsides, monitor it closely, swirling it every few seconds. In the next minute or so the milk solids will brown and emit a nutty aroma.

Make the Honey Brown Butter Sage sauce:

2. Remove the butter from the heat and add in the sage. The butter will foam up again as it fries the sage. Once the foam subsides, add in the honey and stir until it dissolves in the butter.

Make the Honey Brown Butter Sage sauce:

3. Using a pastry or basting brush, brush the honey brown butter sage sauce over the top of all the vegetables, coating it as evenly as possible. Drizzle any remaining sauce as evenly as possible over the entire dish. Sprinkle with salt and pepper.

Make the Honey Brown Butter Sage sauce:

4. Cover with lid* and bake for 35 minutes. Remove lid and cook 15 - 20 minutes more. The butter should be bubbling and the vegetables should be soft.

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