Roasted Vegetables with Sage Butter
- 2 golden or red beets, peeled and cut into wedges
- 1 turnip, peeled, if desired, and cut into wedges
- 1 delicata or butternut squash, about 6 oz., peeled, seeded and cut into 1-inch chunks
- 1 small fennel bulb, trimmed and cut into slices
- 1 parsnip, peeled and cut into chunks
- 8 baby carrots
- 4 garlic cloves, halved lengthwise
- 4 Tbs. unsalted butter, melted
- 3 Tbs. chopped fresh sage
- 1 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1 Tbs. white balsamic vinegar
Roast the vegetables
Preheat an oven to 400°F. Place the beets, turnip, squash, fennel, parsnip, carrots and garlic on a baking sheet. Pour the butter over the vegetables. Sprinkle with the sage, salt and pepper. Toss until the vegetables are coated, then spread in an even layer. Roast, stirring occasionally, about 30 minutes. Continue to roast, without stirring, until the vegetables are tender, 20 to 30 minutes longer.
Using a large spatula, transfer the vegetables to a serving bowl. Reserve the pan juices.
Finish the vegetables
Pour any remaining pan juices into a small bowl and whisk in the vinegar. Drizzle over the vegetables, toss and serve. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).