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Roasted Vegetables with Sage and Pecans

Appetizing and aesthetically pleasing, roasted vegetables with sage and pecans can be an adventure to make!

Mixed vegetables can be one of the easiest, most versatile dishes to prepare. What I really love about veggies is that they’re not only healthy, but they can brighten up a bland meal with their playful colors and textures. They’re also simple, easy to cook, and can be plucked fresh from your garden. With vegetables, even beginner cooks can have enough elbow room to experiment without worrying about a culinary disaster.

If you’re feeling a little adventurous, one recipe you should try contains roasted vegetables with sage and pecans. Preparing this beautiful bowl of veggies is like painting an art piece — you have the bright greens of broccoli florets and Brussels sprouts, the vibrant orange from carrots, and the dazzling gold of creamy potatoes. It’s more than just a feast for the eyes; these vegetables have a tender, toasty flavor once roasted. Sprinkle in some pecans and you get that extra handful of nutty goodness!

Sage leaves have a double billing in this recipe because they’re just that appetizing. Finely chopped sage leaves mixed with all the other ingredients gives this meal its irresistible earthy flavor. On the other hand, whole sage leaves serve as the cherry on top. You can choose to garnish your dish with fresh sage leaves or fry them briefly until they’re crisp and dark green.

Roasted vegetables with sage and pecans can be a great side dish to almost any main meal. My personal favorite is to pair it up with roasted poultry. If I’m feeling a little more health conscious, I can pair it with a simple vegetarian or vegan pasta dish. Try this recipe out and see how it brightens up your table!


Roasted Vegetables with Sage and Pecans

Appetizing and aesthetically pleasing, roasted vegetables with sage and pecans can be an adventure to make!

  • Author: Norann Oleson
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: Serves 6
  • Category: Sides & Sauces


  • 2 cups small, creamy potatoes such as baby Yukon Gold, quartered
  • 2 cups large broccoli florets
  • 1 cup carrots cut into sticks (about 1 large carrot)
  • 1 cup trimmed, quartered Brussels sprouts (or halved, if small)
  • 3 tablespoons melted butter (or vegan butter)
  • 3 cloves garlic, minced
  • 6 large, fresh sage leaves, finely chopped
  • 1/2 teaspoon salt
  • Black pepper, to taste
  • 1/2 cup pecan halves
  • Fresh sage leaves for garnish
  • Olive oil for frying (optional)


  1. Pre-heat oven to 425 degrees and line a baking sheet with parchment paper.
  2. In a large bowl, combine the first nine ingredients (through the black pepper). Toss and massage the vegetables—especially the broccoli tops—to infuse them with flavors.
  3. Spread the mixture in a single layer over the baking sheet (reserve leftover oil mixture in the bowl) and bake for 25 minutes.
  4. Meanwhile, in the same mixing bowl, toss the pecans, coating them with the leftover oil, garlic, and seasoning. Sprinkle with additional salt and pepper.
  5. After the vegetables have baked 25 minutes, remove from oven and sprinkle with seasoned pecans. Return the pan to the oven and bake 5 more minutes, or until the vegetables are tender and browned and the pecans smell toasty.
  6. To garnish, arrange a few fresh sage leaves on the platter. Alternatively, you can heat the olive oil over medium-high heat. When it’s hot, briefly fry the additional sage leaves until they are crisp, dark green, and the oil stops bubbling.

Have you tried this recipe? It’s so easy and delicious—please tell us how it turned out for you.


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