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.
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.
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.