Roasted Root Vegetables with Sage Brown Butter
The mix of vegetables in this recipe is really just a suggestion. Almost any root vegetables will work with the same method. Sweet potatoes, beets or parsnips would be delicious options.
Cook Time: 40 to 45 minutes
Prep Time: 10 minutes
1 ½ pounds small, red potatoes, scrubbed but not peeled
1 ½ pounds rutabaga, scrubbed but not peeled
1 ½ pounds carrots (preferable a mix of colors), peeled
1 red onion, peeled
1 pound brussel sprouts, cleaned and trimmed
Kosher salt and freshly ground pepper
6 tablespoons olive oil, divided
1 teaspoon smoked paprika, divided
4 tablespoons butter
¼ cup fresh sage leaves, plus a few extra for garnish
Juice from ½ a lemon
- Preheat oven to 425ºF. Cut all the root vegetables into 1-inch chunks and halve the brussel sprouts, discarding any outer leaves that fall off. Place all the root vegetables in a large bowl and the brussel sprouts in a separate bowl. Toss the root vegetables with 4 tablespoons of the olive oil, ¾ teaspoon of the smoked paprika, ½ teaspoon salt and several grinds of black pepper. Add the rest of the olive oil, paprika, ¼ teaspoon salt and some ground pepper to the Brussels sprouts and toss to coat. Pour the root vegetables out onto 2 half-sheet pans, or large cookie sheets.
- Roast the vegetables for 45 minutes, stirring occasionally to ensure even roasting. Switch the position of the pans halfway through cooking. Add the brussel sprouts during the final 15 minutes of roasting. Remove when vegetables are golden brown on edges and just beginning to char in spots.
- While the vegetables roast, heat the butter in a small skillet over medium-low heat until it melts and begins to foam. Turn heat up to medium and add the ¼ cup of sage leaves. Continue to cook the butter, stirring constantly, until it turns golden brown and smells toasted. Remove from heat and carefully stir in the lemon juice.
- When the vegetables are done roasting, remove pans from the oven and scrape all the vegetables into a large serving bowl. Pour the butter and sage mixture over the roasted vegetables, tossing to coat them evenly. Taste for seasonings and add extra salt and pepper as needed. Garnish with extra sage leaves and serve hot.