Perfect winter recipes

Roasted root vegetables with sage and browned butter

  • Recipe Type Food
  • Servings 6

Roasting vegetables brings out their natural sweetness which is further enhanced in this recipe by the use of a browned butter.


1/2 lbs carrots
1/2 lbs parsnips
1/2 lbs beets
4 tbsp olive oil
1 cup butter
12 leaves fresh sage, chopped
1/4 cup chopped fresh parsley


1. Cut carrots and parsnips into 3-inch batons. Peel and cut beets into quarters or eighths, depending on the size.

2. Place vegetables in a bowl and toss with the olive oil.

3. Bake in a 400 ºF oven until golden brown. This should take about 30 minutes.

4. In a steep-sided sauce pan, cook butter over medium heat until it foams and begins to turn a nutty brown color.

5. After butter turns brown, immediately pour it into a side dish off the heat, as it will continue to brown if left in the hot pot.

6. Pour butter over the vegetables and toss with sage and parsley. The sage will be a more pronounced flavor and the parsley will add beautiful flecks of green to the already colorful vegetables.

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