Roasted Sweet Potatoes and Carrots with Crispy Sage Butter Recipe

Introduction

This Roasted Sweet Potatoes and Carrots with Crispy Sage Butter recipe combines tender, caramelized vegetables with rich, nutty sage butter for a flavorful side dish. It’s easy to make and perfect for any occasion, adding a cozy touch to your meal.

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

1. Step 1: Preheat the oven to 425 degrees. 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 on the baking tray. Drizzle with olive oil and maple syrup, then sprinkle with kosher salt and black pepper. Use your hands to toss the vegetables, ensuring they are evenly coated.
2. Step 2: Place the tray on the top rack of the oven and roast for 27 minutes, until the vegetables are tender and slightly caramelized. Then switch the oven to broil and broil for 1-2 minutes, watching closely, to deepen the caramelization and achieve a golden brown color.
3. Step 3: 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 turns golden brown with browned bits at the bottom. Remove from heat.
4. Step 4: Drizzle the crispy sage butter over the roasted sweet potatoes and carrots. Sprinkle with flaky sea salt if desired, and serve warm.

Tips & Variations

• For extra depth, add a pinch of smoked paprika or cinnamon before roasting.
• Use fresh sage for the best flavor and crispiness in the butter.
• Swap the maple syrup for honey or agave nectar if preferred.
• Add a handful of chopped toasted pecans or walnuts for crunch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. To refresh crispness, you can drizzle more melted sage butter before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sweet potatoes or carrots in this recipe?

It’s best to use fresh vegetables for roasting to achieve the right texture and caramelization. Frozen vegetables may release extra moisture and become mushy.

Can I make the sage butter ahead of time?

Yes, you can prepare the crispy sage butter in advance and store it in the refrigerator. Reheat gently before drizzling over the roasted vegetables for best flavor.

Roasted Sweet Potatoes and Carrots with Crispy Sage Butter Recipe

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★★★★★

4.8 from 87 reviews

• Author: lilan
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This recipe features tender roasted sweet potatoes and carrots lightly coated with olive oil and maple syrup, then finished with a drizzle of crispy sage-infused browned butter for a flavorful and comforting side dish.

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Ingredients

Scale 1x2x3x

Vegetables

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

Seasonings & Oil

• 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

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Instructions

1. Preheat and Prepare Vegetables: 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 on the baking tray. Drizzle with olive oil and maple syrup, then sprinkle with kosher salt and black pepper. Toss with your hands to coat all the vegetables evenly.
2. Roast the Vegetables: Place the tray on the top rack of the oven and roast for 27 minutes until the vegetables are tender and caramelized. Switch the oven to broil and broil the vegetables for 1-2 minutes, watching closely to achieve a deeper caramelization and golden brown color.
3. Make 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 is crispy and the butter is golden brown with browned bits forming on the bottom of the pan. Remove from heat.
4. Finish and Serve: Drizzle the crispy sage butter over the roasted vegetables. Sprinkle with flaky sea salt if desired. Serve warm as a savory side dish.

Notes

• Watch the vegetables carefully when broiling to prevent burning.
• You can substitute fresh herbs like thyme for sage if preferred.
• Using silicone baking mats or parchment paper eases cleanup.
• This dish pairs well with roasted meats or can be enjoyed as a hearty vegetarian side.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Keywords: roasted sweet potatoes, roasted carrots, sage butter, crispy sage, maple glazed vegetables, roasted vegetables side dish