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