Can this recipe be made vegan?

You bet! Simply replace the butter with vegan butter, avocado oil or olive oil and swap out the honey for maple syrup for a 100% plant-based side dish your guests will love.

Are roasted root vegetables healthy?

Yes! Root vegetables are a packed with vitamins and minerals and most are a good source of fiber too.

What can I substitute for parsnips?

If you can’t find parsnips at your local market, you can use turnips, rutabagas, or additional carrots

Where can I find fresh sage leaves?

Fresh sage leaves can be found in the produce aisle. They’re often packed in small plastic sleeves or containers. During the holidays, you’ll find them along with rosemary, thyme, and bay in blend of ‘poultry herbs’. Since you only need a few leaves for this roasted root vegetable recipe, if you’re buying a mix of fresh herbs for your turkey or stuffing, just nab a few sage leaves from the container.

Can dried herbs be used in this recipe?

You can used dried, rubbed sage (not ground) in place of fresh. Simply halve the amount of sage called for the in the recipe.

How many days in advance can I prepare these roasted root vegetables?

We recommend prepping the vegetables up to 4 days in advance and roasting them on the day of your event but if oven space is an issue, you can roast the vegetables up to 2 days in advance and reheat them prior to serving.

Where do I get flaky sea salt? Can I use kosher salt instead?

Flaky sea salt can be found in the spice aisle alongside other types of salt (sea salt, Himalayan salt, kosher salt, etc.) in most well-stocked grocery stores. You can also order it online . One box goes a long way and once you experience the magic of flaked sea salt, we’re pretty sure you’ll find many ways to use it (one of our favorite ways is to sprinkle a little onto cookies before baking). If you don’t have flaky salt, you can use kosher salt or other coarse salt.

Honey-Sage Roasted Root Vegetables (Simple and nutritious)

Servings: 8 servings 1x

Ingredients

5–6 medium carrots, peeled and cut into ½ inch piece (4 cups)
2–3 medium parsnips, peeled and cut into ½ inch pieces (3 cups)
2–3 medium beets, peeled and cut into ½ inch cubes (2 cups)
½ medium red onion, sliced (1 cup)
¼ cup butter, melted (may substitutes avocado oil or olive oil for dairy-free and vegan)
1 tablespoon honey, plus more for drizzling
2 tablespoon roughly chopped fresh sage
½ teaspoon fine salt
¼ teaspoon black pepper
Flaky sea salt for garnishing

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375℉.
Add the vegetables to a large pan.
In a small bowl combine the melted butter, honey, sage, salt, and pepper. Stir to combine.
Drizzle the sauce over the vegetables and toss to coat.
Place the pan in the oven and roast for 40-50 minutes or until vegetables are cooked through and slightly golden brown on the outsides, tossing halfway through baking time.
To serve, transfer to a serving bowl, drizzle with a little honey and sprinkle with flaky sea salt.

Nutrition Information

Serving Size: 1/8 of the recipe
Calories: 111
Fat: 5 g
(Sat Fat: 3 g)
Sodium: 200 mg
Carbohydrate: 11 g
(Fiber: 3 g
Sugar: 8 g)
Protein: 2 g
Cholesterol: 11 mg

Dietary

Dairy-Free Egg-Free Gluten-free Grain-Free Nut-free Paleo Vegan Vegetarian Whole30

Recipe By: Jessica Beacom