Honey Sage Roasted Root Veggies
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Cook time:
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Serves: 8 servings
Ingredients
- 5–6 medium carrots, peeled and cut into ½ inch piece (4 cups)
- 1 large turnip, 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
Instructions
- Preheat the oven to 375°F.
- 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. Toss halfway through baking time.
- Serve hot and enjoy! Optional: upon serving, drizzle with a little extra honey, garnish with fresh sage leaves and sprinkle with flaky sea salt.
Calories: 90 Fat: 6 g Saturated fat: 3.5 g Trans fat: 0 g Carbohydrates: 10 g Sodium: 250 mg Fiber: 2 g Protein: 1 g Cholesterol: 15 mg
Notes
Exchanges: 1 Fat; <1 Carbohydrate; 0 Protein
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