Name: Sage Roasted Vegetables
Ingredients: 3 orange sweet potatoes cut into chunks; 2 white yams cut into chunks; 3 cups of assorted baby potatoes; 1 red onion cut into quarters; 3 carrots cut into 1 inch chunks; 5 stalks of celery with leaves cut into chunks; ¼ cup olive oil; ¼ cup balsamic vinegar; 1 TBS wholegrain mustard; 1 TBS brown sugar; 1 cup of fresh sage chopped *****; Coarse Salt & Black Pepper

Sage Roasted Vegetables

Author: Melissa Mayo

Ingredients

Scale

3 orange sweet potatoes cut into chunks
2 white yams cut into chunks
3 cups of assorted baby potatoes
1 red onion cut into quarters
3 carrots cut into 1 inch chunks
5 stalks of celery with leaves cut into chunks
¼ cup olive oil
¼ cup balsamic vinegar
1 TBS wholegrain mustard
1 TBS brown sugar
1 cup of fresh sage chopped *****
Coarse Salt & Black Pepper

Instructions

Preheat the oven to 425F /220 C.

Cut the vegetables into big chunks. Place all the vegetables into a large bowl. Add the olive oil, balsamic vinegar, mustard, brown sugar, sage, coarse salt, and black pepper. Toss to coat.

Place the vegetable onto 2 or 3 lined roasting pans/baking sheets.

Roast on the middle and top rack of the oven for about 1 to 1 1/2 hours shaking the pan every 20 minutes. Roast until veggies are nicely browned.

Drizzle with good quality olive oil just before serving.

***** You can use cilantro, thyme, rosemary, tarragon, basil instead.

SERVES 8

Notes

Never overcrowd the veggies. They must only be one layer think otherwise they will stew & not brown and caramelize. You may need to divide them into 3 or 4 batches depending on how much you are making.

Find it online: https://melissamayo.com/recipe/sage-roasted-vegetables/