Introduction

Roasted sweet potatoes and carrots with crispy sage butter is a comforting and flavorful side dish perfect for any meal. The natural sweetness of the vegetables caramelizes beautifully while the sage butter adds a savory, aromatic touch that elevates this simple recipe.

Roasted Sweet Potatoes and Carrots with Crispy Sage Butter Recipe - Recipe Image

Ingredients

4 carrots, peeled and sliced into ¼-inch thick coins
1 extra large or 2 small sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 tablespoon maple syrup
½ teaspoon kosher salt
½ teaspoon black pepper
3 tablespoons salted butter
12 sage leaves
Flaky sea salt, optional, for topping

Instructions

Step 1: Preheat the oven to 425 degrees Fahrenheit. Grease a large sheet pan or line it with a silicone baking mat. Arrange the carrot coins and cubed sweet potatoes on the tray in a single, even layer.
Step 2: Drizzle the vegetables with olive oil and maple syrup, then sprinkle evenly with kosher salt and black pepper. Use your hands to toss everything together until all the veggies are well coated.
Step 3: Place the sheet pan on the top oven rack and roast for 27 minutes, until the vegetables are tender and lightly caramelized.
Step 4: Switch the oven to broil. Broil the vegetables for 1-2 minutes, watching closely, to deepen the caramelization and develop a golden brown color.
Step 5: While the veggies roast, melt the butter in a small skillet over medium heat. Add the sage leaves and cook for 3-5 minutes until the sage is crispy and the butter turns golden brown with browned bits on the bottom.
Step 6: Remove the sage butter from heat and immediately drizzle it over the roasted vegetables. Sprinkle with flaky sea salt if desired and serve warm.

Tips & Variations

For extra depth of flavor, add a pinch of smoked paprika to the seasoning mix before roasting.
Try swapping sweet potatoes for butternut squash or parsnips for a different twist.
If you prefer a vegan version, use olive oil infused with sage instead of butter.
Make sure the vegetables are spread out evenly on the pan to roast properly and avoid steaming.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the oven at 350 degrees Fahrenheit to maintain crispness. Avoid microwaving as it can make the veggies soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can roast the vegetables a day ahead and prepare the sage butter just before serving to keep the flavors fresh.

What can I substitute for sage if I don’t have it?

Thyme or rosemary are good alternatives that pair well with roasted sweet potatoes and carrots, though the flavor profile will differ slightly.

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This Roasted Sweet Potatoes and Carrots with Crispy Sage Butter recipe features tender, caramelized root vegetables tossed in a flavorful blend of olive oil, maple syrup, and seasoning. Enhanced with browned butter infused with crispy sage leaves, this dish is a perfect balance of sweet, savory, and aromatic flavors, ideal as a comforting side for any meal.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Roasting
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Vegetables

4 carrots, peeled and sliced into ¼-inch thick coins
1 extra large or 2 small sweet potatoes, peeled and cubed

Seasonings & Oils

2 tablespoons olive oil
1 tablespoon maple syrup
½ teaspoon kosher salt
½ teaspoon black pepper

Sage Butter

3 tablespoons salted butter
12 sage leaves
Flaky sea salt, optional, for topping

Instructions

Preheat and prepare vegetables: Preheat the oven to 425°F (220°C). Grease a large sheet pan or line it with a silicone baking mat. Arrange the carrot coins and cubed sweet potatoes on the baking tray in a single even layer.
Toss with seasonings: Drizzle the vegetables with olive oil and maple syrup, then sprinkle with kosher salt and black pepper. Use your hands to toss everything thoroughly ensuring the vegetables are well coated.
Roast vegetables: Place the tray on the top rack of the oven and roast for 27 minutes until the vegetables are tender and slightly caramelized.
Broil for caramelization: Switch the oven to broil and broil the vegetables for 1-2 minutes, watching closely to deepen the caramelization and achieve a golden brown color.
Prepare crispy sage butter: While the vegetables roast, melt the salted butter in a small skillet over medium heat. Add the sage leaves and cook for 3-5 minutes until the sage turns crispy and the butter becomes golden brown with browned bits forming at the bottom.
Drizzle and serve: Remove the skillet from heat and drizzle the crispy sage butter over the roasted sweet potatoes and carrots. Sprinkle with flaky sea salt if using. Serve immediately.