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Roasted Winter Vegetables with Brown Butter and Sage
Submitted by: kchef
Assorted root vegetables (such as potatoes, squash, and parsnips) are baked and tossed with a sage-butter mixture.
Ingredients
- 6 cups winter vegetables cut to similar size (potatoes, butternut squash, sweet potatoes, parsnips, acorn squash, etc.)
- 1 bunch of fresh sage
- Extra Virgin Olive Oil, as needed
- Kosher salt and freshly ground pepper, to taste
- 4 tablespoons butter
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Method
Preheat oven to 375 degrees. In a large bowl, drizzle vegetables with a very small amount of olive oil and sprinkle with salt and pepper. Toss to coat evenly. Place vegetables on a large sheet pan with sides. (The pan should be large enough for squash to fit in a single layer. If you have only smaller baking sheets, use two or more to assure that the squash can bake evenly.) Place in oven. Roast until golden brown and tender. (Make sure to test each a piece type of vegetable you are using with a sharp paring knife.) Sage Butter: While vegetables are roasting, place butter in a large saute pan and turn heat to medium high. After butter is melted and foaming subsides, toss in the chopped sage; coat with butter. Reduce heat to low. The butter will slowly brown and the sage will become crispy. Putting It All Together: Remove vegetables from oven and place in a large shallow serving dish. Drizzle with sage butter and gently toss to coat. Taste for adequate salt and pepper; add more if necessary. Optional: For a very pretty platter presentation, quickly deep-fry some bunches of sage in olive oil and remove to drain on paper towels; sprinkle with salt immediately. Place these on the end of the platter after seasoning the finished squash.
Notes: When testing I used Sweet Potatoes and Butternut Squash, but for more variety and a prettier presentation, use a variety of root vegetables.
Number of Servings: 6
Submitted by: kchef ( See all of kchef Recipes )
