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SAGE ROASTED VEGETABLES

SAGE-ROASTED-VEGETABLES

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DELICIOUS

Description

I absolutely love the flavors veggies get when they roast. I also love how easy and simple they are to make. I chop and prep them ahead of time and throw them into the oven an hour and a half before my guests arrive.

Once they are nicely browned and caramelized I turn the oven down to warm and leave them in there till I am ready to serve them. I love the flavor the fresh sage brings to this dish, but you can swap out the herbs and use whatever you have around (cilantro, thyme, rosemary, tarragon, basil)

They actually taste amazing at room temperature too. Just finish them with a drizzle of a good quality olive oil.

Yum, yummier, yummiest
xxx Chef MM

SAGE ROASTED VEGETABLES






US (Imperial)


Print Ingredients

3 orange sweet potatoes cut into chunks

2 white yams cut into chunks

3 cups of assorted baby potatoes

1 red onion cut into quarters

3 carrots cut into 1 inch chunks

5 stalks of celery with leaves cut into chunks

¼ cup olive oil

¼ cup balsamic vinegar

1 TBS wholegrain mustard

1 TBS brown sugar

1 cup of fresh sage chopped *****

Coarse Salt & Black Pepper



Instructions

Preheat the oven to 425F

Cut the vegetables into big chunks. Place all the vegetables into a large bowl. Add the olive oil, balsamic vinegar, mustard, brown sugar, sage, coarse salt and black pepper. Toss to coat.

Place the vegetable onto 2 or 3 lined roasting pans/baking sheets.

Roast on the middle and top rack of the oven for about 1 to 1 1/2 hours shaking the pan every 20 minutes. Roast until veggies are nicely browned.

Drizzle with a good quality olive oil just before serving.

***** You can use cilantro, thyme, rosemary, tarragon, basil instead

CHEF’S TIP
Never overcrowd the veggies. They must only be one layer think otherwise they will stew & not brown and caramelize. You may need to divide them into 3 or 4 batches depending on how much you are making.

SERVES 8





EU (Metric)


Print Ingredients

3 orange sweet potatoes cut into chunks

2 white yams cut into chunks

3 cups of assorted baby potatoes

1 red onion cut into quarters

3 carrots cut into 1 inch chunks

5 stalks of celery with leaves cut into chunks

¼ cup olive oil

¼ cup balsamic vinegar

1 TBS wholegrain mustard

1 TBS brown sugar

1 cup of fresh sage chopped *****

Coarse Salt & Black Pepper



Instructions

Preheat the oven to 425F / 220 C.

Cut the vegetables into big chunks. Place all the vegetables into a large bowl. Add the olive oil, balsamic vinegar, mustard, brown sugar, sage, coarse salt and black pepper. Toss to coat.

Place the vegetable onto 2 or 3 lined roasting pans/baking sheets.

Roast on the middle and top rack of the oven for about 1 to 1 1/2 hours shaking the pan every 20 minutes. Roast until veggies are nicely browned.

Drizzle with a good quality olive oil just before serving.

***** You can use cilantro, thyme, rosemary, tarragon, basil instead

CHEF’S TIP
Never overcrowd the veggies. They must only be one layer think otherwise they will stew & not brown and caramelize. You may need to divide them into 3 or 4 batches depending on how much you are making.

SERVES 8




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