This recipe is easy and the taste (and aroma) of the buttery sage with the vegetables is a delicious pairing. And to be honest, the dish is comprised of what remained in the fridge and pantry combined with a craving for sage. It could be made with a variety of winter vegetables.
- 2 sweet potatoes
- 1 red potato
- 4 turnips
- 3 large carrots
- 1 onion
- 5 cloves garlic, minced
- 15-20 cremini mushrooms
- 1 ½ Tbs fresh thyme leaves, chopped, plus some sprigs for roasting
- Olive oil
- Salt and pepper
- 10 to 12 sage leaves, cut into a chiffonade
- 3 Tbs unsalted butter
Preheat oven at 400°F.
Clean mushrooms and trim ends. Place mushrooms into bowl and toss with a little olive oil. Set aside.
Peel and cut potatoes, turnips and carrots into approximate 1-inch cubes. Cut ends of onion and remove outer skin. Cut onion in half and cut each half into quarters (or sixths if using a large onion.) Put potatoes, turnips, carrots and onions onto a large baking sheet and drizzle with a little olive oil. Add salt, pepper, minced garlic and chopped thyme and mix with your hand. Place thyme sprigs on top of vegetables. Roast for 25 minutes.
In the meantime, in small sauté pan heat melt butter with 1 Tbs olive oil on medium. When butter starts to slightly brown add sage leaves and fry until sage is just crisp. Remove sage with a slotted spoon or spatula and spread out on a plate covered with paper towels.
Once vegetable mixture has roasted for 25 minutes, spread mushrooms onto baking sheet and roast vegetables for an additional 25 minutes. For final 5 to 7 minutes, increase oven temperature to 425°F and roast until vegetables are slightly golden or brown. Remove from oven, mix vegetables and add the sage, salt and pepper (or a favorite seasoning) to taste.