Appetizing and aesthetically pleasing, roasted vegetables with sage and pecans can be an adventure to make!
Author:Bill Dugan
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:Serves 6
Category:Sides & Sauces
Ingredients
Scale
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)
Instructions
Pre-heat oven to 425 degrees and line a baking sheet with parchment paper.
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.
Spread the mixture in a single layer over the baking sheet (reserve leftover oil mixture in the bowl) and bake for 25 minutes.
Meanwhile, in the same mixing bowl, toss the pecans, coating them with the leftover oil, garlic, and seasoning. Sprinkle with additional salt and pepper.
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.
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.
