Roasted to golden perfection, this medley of root veggies is tossed in rosemary-sage butter for a colorful, flavorful side dish for your holiday table.
Ingredients
- 1 large beet, peeled
- 1 large sweet potato, peeled
- 2 medium turnips, peeled
- 2 carrots or parsnips, peeled
- ¼ cup olive oil
- ¼ cup unsalted butter
- 2 tsp chopped fresh rosemary
- 2 tsp chopped fresh sage
Steps
- Preheat oven to 425°F. Cut root vegetables into 1” chunks. Place beets in a medium bowl. Add 1 tablespoon oil and season with salt and pepper. Toss to coat. Place remaining vegetables into a large bowl along with remaining 3 tablespoons oil. Season with salt and pepper and toss to coat.
- Spread vegetables in an even layer onto two rimmed parchment-lined baking sheets, taking care to keep beets separate from other vegetables to prevent their color from bleeding. Roast 30 minutes, flipping halfway through.
- Meanwhile, in a microwave-safe bowl, microwave butter until melted. Whisk in rosemary and sage. Season with salt and pepper.
- Remove baking sheet from oven and pour herb-butter over vegetables. Toss to thoroughly coat and spread back into an even layer. Roast until vegetables are fork-tender, 10 to 15 minutes.
This recipe is
- Vegetarian
- Gluten-free
- Nut-free
- Egg-free
- Wheat-free
Tags
- vegetarian
- Holiday