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Roast vegetables with sage butter

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This roast vegetables with sage butter recipe is an absolute classic. Take your next meal up a notch with this delicious side.

  • Serves8
  • Cook time50 minutes
  • Prep time15 minutes
Roast vegetables with sage butter

Ingredients

  • 1 bunch baby carrots, trimmed
  • 4 purple carrots, trimmed, quartered lengthways
  • 4 parsnips, trimmed, quartered lengthways
  • 2 small orange sweet potatoes (kumara), cut into wedges
  • 12 baby chat potatoes, halved
  • 8 brown pickling onions, halved
  • 100g butter, cut into 1cm pieces
  • 1½ tbs rosemary leaves
  • 1 bunch sage, leaves picked

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Line 2 baking trays with baking paper. Divide the vegetables between prepared trays. Scatter with butter, rosemary and sage. Season with salt and pepper. Bake, turning occasionally, for 50 mins or until golden.

    Roast vegetables with sage butter

    Roast vegetables with sage butter
    • Serves8
    • Cook time50 minutes
    • Prep time15 minutes
    Ingredients
    • 1 bunch baby carrots, trimmed
    • 4 purple carrots, trimmed, quartered lengthways
    • 4 parsnips, trimmed, quartered lengthways
    • 2 small orange sweet potatoes (kumara), cut into wedges
    • 12 baby chat potatoes, halved
    • 8 brown pickling onions, halved
    • 100g butter, cut into 1cm pieces
    • 1½ tbs rosemary leaves
    • 1 bunch sage, leaves picked
      Description

      This roast vegetables with sage butter recipe is an absolute classic. Take your next meal up a notch with this delicious side.

      Method
      1. Step 1

        Preheat oven to 200°C. Line 2 baking trays with baking paper. Divide the vegetables between prepared trays. Scatter with butter, rosemary and sage. Season with salt and pepper. Bake, turning occasionally, for 50 mins or until golden.