When the chilly weather sets in, we crave comforting, hearty meals shared with loved ones. Roasted root vegetables are synonymous with these winter gatherings. Our recipe gives humble root veggies the spotlight! Glazed in a sweet and savory maple vanilla butter, they are colorful, wholesome, so easy to make, AND nutritious. Let's dive in!
2teaspoonsEACH: fresh rosemary, sage, and thyme, minced
½teaspoonsea salt
Crispy Sage and Rosemary
¼ cup olive oil
3rosemary stems
12sageleaves
Instructions
Preheat your oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper. Make the maple vanilla butter by stirring the ingredients together in a small bowl.
¼ cup melted butter, 2 tablespoons maple syrup, 1 tablespoon vanilla bean paste, 2 teaspoons EACH: fresh rosemary, sage, and thyme, ½ teaspoon sea salt
Place the beets and carrots on one baking sheet - keeping them separated if you don't want the beets to transfer their color to the carrots. Drizzle 2 tablespoons of the maple vanilla butter over top and mix the veggies so they're coated in the butter. Roast for 30-35 minutes, until they are tender and golden at the edges.
1 lb beets, 2 large carrots
Place the parsnips, sweet potato, red onion, and acorn squash on the second baking sheet. Pour the rest of the maple vanilla butter over top and mix the veggies. Bake these vegetables for 20-25 minutes, adding them to the oven 10 minutes after the beets.
1 lb parsnips, 1 medium sweet potato, 1 medium red onion, 1 small acorn squash
To make the crispy sage and rosemary, start by lining a plate with paper towels. Heat the olive oil in a small frying pan over medium heat. Working in batches, add the rosemary and sage leaves, frying them for about 1 minute, until they are crispy. Put them onto the paper towel to cool. (See notes)
¼ cup olive oil, 3 rosemary stems, 12 sage leaves
Serve the roasted root vegetables on a large platter with the crispy sage and rosemary on top.
Notes
The oil from frying the rosemary and sage is super flavorful - don't discard it! You can pour a little over the veggies if you'd like. Save the rest to use next time you roast vegetables.