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
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.