Honey-Sage Roasted Root Vegetables
Ingredients
The Vegetables
-
5–6
medium
carrots, peeled and cut into ½ inch pieces
-
2–3
medium
parsnips, peeled and cut into ½ inch pieces
-
2–3
medium
beets, peeled and cut into ½ inch cubes
-
½
medium
red onion, sliced
The Sauce
-
¼
cup
butter, melted
-
1
tablespoon
honey
-
2
tablespoons
fresh sage, roughly chopped
-
½
teaspoon
fine salt
-
¼
teaspoon
black pepper
-
to taste
flaky sea salt for garnishing
Instructions
- Preheat the oven to 375℉.
- Add the vegetables to a large pan.
- In a small bowl, combine the melted butter, honey, sage, salt, and pepper, and stir to combine.
- Drizzle the sauce over the vegetables and toss to coat.
- Place the pan in the oven and roast for 40-50 minutes, tossing halfway through, until the vegetables are cooked through and slightly golden brown.
- Transfer to a serving bowl, drizzle with honey, and sprinkle with flaky sea salt before serving.
Nutrition Facts (estimated)
Servings
8 servings
Calories
111
Total fat
5g
Total carbohydrates
11g
Total protein
2g
Sodium
200mg
Cholesterol
11mg
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