Directions
1. Cut carrots and parsnips into 3-inch batons.
2. Peel and cut beets into quarters or eighths, depending on the size.
3. Place vegetables in a bowl and toss with olive oil. Bake in a 400ºF oven until golden brown.
4. This should take about 30 minutes.
5. In a steep-sided saucepan, cook butter over medium heat until it foams and begins to turn a nutty brown colour.
6. 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. Pour butter over the vegetables and toss with sage.