Oven Roasted Root Vegetables

RENEE NICOLE'S KITCHEN

“Oven roasted root vegetables with a honey brown butter sage sauce is a gorgeous way to bring the flavors and colors of fall to your holiday table.”

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. Peel and slice vegetables into 2mm slices, then stack and cut in half, creating half-moons. 2. Arrange the half-moon shapes to create a rose bud swirl shape.

PREP & ARRANGE VEGETABLES

Make the Honey Brown Butter Sage sauce

1. Melt the butter over medium-low heat, swirling occasionally. Butter will bubble and foam up. Once the foam subsides and the milk solids brown, it will take on a nutty aroma.  2. Remove from heat, add the sliced sage, and let it fry.  3. Allow it to cool slightly before adding the honey.

butter THE VEGETABLES

Brush the brown butter sauce over the vegetables, coating it as evenly as possible. Sprinkle with salt and pepper.

ROAST

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

Full Ingredients and Instructions:

Scribbled Arrow

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