Roasted Root Vegetables With Sage Butter

By jedrew_52

Ingredients

• 5 medium carrots, halved lengthwise
• 8 baby potatoes, halved lengthwise (if large)
• 4 baby beets, halved, or 2 medium beets, cut into large cubes
• 8 small onions, quartered
• 1/4 cup grapeseed oil
• 1 Tbsp. finely chopped fresh rosemary
• 1 Tbsp. finely chopped fresh thyme
• 1 Tbsp. finely chopped fresh parsley
• Sea salt and cracked black pepper
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 2 Tbsps. finely chopped fresh sage
• 2 tsps. honey

Preparation

Step 1

Preheat the oven to 425 degrees F.
Put the vegetables in a large bowl and toss with the oil, rosemary, thyme, parsley, and salt and pepper to taste until they are evenly coated. Spread the vegetables on a baking sheet or in a roasting pan, being careful not to crowd them. (The keys to getting the proper color and caramelization are temperature and enough space to allow the vegetables to release steam as they roast.) Use two baking sheets (or more) if necessary.
Roast the vegetables for 35 to 40 minutes, stirring every 10 minutes. They are done when nicely browned, and able to be just pierced through with the tip of a knife.
While the vegetables roast, place the butter in a medium bowl and add the sage, honey, and salt and pepper to taste. Using a wooden spoon or rubber spatula, work the ingredients into the butter* until well incorporated.
Transfer the roasted vegetables to a large bowl while still warm and toss with ¼ cup of the herbed butter. Season to taste and serve.