Introduction

Roasted sweet potatoes and carrots tossed in a maple glaze and finished with crispy sage butter create a warm, comforting side dish perfect for any meal. The caramelized vegetables paired with fragrant, nutty butter make every bite deliciously satisfying.

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 in a single, even layer.
Step 2: Drizzle the vegetables with olive oil and maple syrup, then sprinkle with kosher salt and black pepper. Toss with your hands to coat all the pieces evenly.
Step 3: Place the tray on the top oven rack and roast for 27 minutes until the vegetables are tender and slightly caramelized.
Step 4: 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.
Step 5: While the vegetables 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 is golden brown with browned bits.
Step 6: Remove the skillet from heat. Drizzle the crispy sage butter over the roasted vegetables and sprinkle with flaky sea salt if desired before serving.

Tips & Variations

Use fresh sage leaves for the best crispy texture and flavor; dried sage will not crisp as well.
Swap maple syrup for honey or brown sugar for a different sweetness profile.
To add a spicy kick, sprinkle a pinch of cayenne pepper or chili flakes before roasting.
For extra texture, toss in some toasted pecans or walnuts just before serving.

Storage

Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 350 degrees Fahrenheit or in a skillet to restore some crispness. Avoid microwaving as it may make the vegetables soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sweet potatoes or carrots?

It’s best to use fresh vegetables for roasting to ensure they caramelize and crisp properly. Frozen may release extra moisture, leading to softer results.

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

Thyme or rosemary can be good alternatives, though the flavor will differ. Add them to the butter and cook similarly for a fragrant herb butter.

Roasted Sweet Potatoes and Carrots with Crispy Sage Butter Recipe

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4.8 from 97 reviews

This delicious recipe features roasted sweet potatoes and carrots enhanced with a sweet touch of maple syrup and finished with crispy sage butter. The dish offers a perfect balance of caramelized vegetables and aromatic, nutty brown butter with crisp sage leaves, making it a comforting and flavorful side perfect for fall and winter meals.

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

Seasoning and Dressing

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 tray in a single, even layer.
Season and Toss: Drizzle the vegetables with olive oil and maple syrup. Sprinkle evenly with kosher salt and black pepper. Use your hands to toss everything thoroughly, ensuring all pieces are well coated with the oil and seasonings.
Roast the Vegetables: Place the sheet pan 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 to 2 minutes. Watch closely to deepen the caramelization and develop a golden brown color without burning.
Make Crispy Sage Butter: While the vegetables roast, melt the butter in a small skillet over medium heat. Add the sage leaves and cook for 3 to 5 minutes until the sage turns crispy and the butter is golden brown with some browned bits on the bottom.
Finish and Serve: Remove the sage butter from heat immediately. Drizzle the crispy sage butter over the roasted sweet potatoes and carrots. Optionally, sprinkle flaky sea salt on top for extra texture and flavor. Serve warm.

Notes

Use a silicone baking mat or greased sheet pan to prevent sticking.
Watch the vegetables carefully during broiling to avoid burning.
The crispy sage butter adds a nutty, aromatic enhancement but can be omitted for a simpler version.
Adjust maple syrup quantity to taste if you prefer a sweeter or less sweet dish.
This side pairs well with roasted meats, poultry, or as part of a vegetarian meal.

Keywords: Roasted sweet potatoes, roasted carrots, crispy sage butter, maple roasted vegetables, fall side dish, vegetarian side