Friday, January 23, 2009

Sage Roasted Winter Veggies

Vickie's wonderful comments on my "Roasted potatoes and onions" recipe inspired me to create a roasted veggie dish that includes brussels sprouts. Fresh, woodsy sage pairs perfectly with sweet potatoes, and sweet potatoes blend beautifully with the caramel flavor of roasted beets, brussels sprouts, and sweet vidalia onions.

This dish cooks itself. Throw it in the oven and leave it till the timer beeps!

Sage Roasted Winter Veggies

2 large sweet potatoes, peeled and cut into 2-inch chunks
1 large vidalia onion, peeled and chopped into 2-inch chunks
1-3 fresh beets, peeled and cut into 2-inch chunks
About 15 brussels sprouts, halved or left whole
1/4 cup extra-virgin olive oil
8-10 sage leaves, rolled and julienned
1 teaspoon salt
1 teaspoon freshly ground black pepper


1. Preheat the oven to 400 degrees F.

2. Add all ingredients to a bowl and mix it up with your hands. Spread the mixture in a single layer on a baking sheet (foil-lined for easy clean-up!). Bake until the veggies are golden brown and cooked through, about 40 minutes.

You can reheat these leftovers in a preheated 400-degree oven for 10-15 minutes.


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