Delicious Recipe
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.
- 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.
Notes
- Use fresh sage leaves for the best flavor and crispiness.
- Keep a close eye during broiling to prevent burning.
- Flaky sea salt is optional but adds a nice crunchy finish.
- Make sure vegetables are cut evenly for consistent roasting.
- Can be made ahead and reheated gently in the oven.
Keywords: roasted sweet potatoes, roasted carrots, crispy sage butter, fall side dish, maple glazed vegetables, autumn recipe
