Roasted Winter Vegetables with Brown Butter Sage
Article and Photo By Lilly and Audrey, The Twin Chefs
We all get a little tired of cooking right after the holidays. When the season of time consuming comfort food is over, we like to make these quick Roasted Winter Vegetables. They’re extremely simple, but full of flavor from the brown butter and crisp sage leaves. After ten minutes of prep time and twenty minutes in the oven, they’re ready to serve.
- 1 small head green cauliflower or Romanesco, 1 inch pieces
- 4 medium parsnips, peeled, 1 inch pieces
- 4 medium carrots, peeled, 1 inch pieces
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 teaspoons olive oil
- ¼ cup small sage leaves, tear larger leaves in half
- 2 tablespoons butter
Line a sheet pan with parchment paper and pre-heat the oven to 400 degrees. Place cut vegetables in a bowl and toss with olive oil, kosher salt, and pepper. Place vegetables in a single layer onto parchment and bake for 20 – 25 minutes or until tender and starting to brown on the edges.
While the vegetables are cooking heat a small sauté pan to medium high heat and add the butter. When the butter is melted add sage leaves. Cook until edges curl and butter is dark amber (do not burn), stirring and turning leaves occasionally, remove from heat and set aside.
When the vegetables are tender place in a serving bowl and drizzle brown butter over the top, sprinkling the crisp sage leaves over the top, serve immediately. Serves 6