Honey Sage Roasted Root Veggies
 
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Nutrition Information
  • Serves: 8 servings
  • Calories: 90
  • Fat: 6 g
  • Saturated Fat: 3.5 g
  • Trans fat: 0 g
  • Carbohydrates: 10 g
  • Sodium: 250 mg
  • Fiber: 2 g
  • Protein: 1 g
  • Cholesterol: 15 mg
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
  • 5–6 medium carrots, peeled and cut into ½ inch piece (4 cups)
  • 1 large turnip, peeled and cut into ½ inch pieces (3 cups)
  • 2–3 medium beets, peeled and cut into ½ inch cubes (2 cups)
  • ½ medium red onion, sliced (1 cup)
  • ¼ cup butter, melted (may substitutes avocado oil or olive oil for dairy-free and vegan)
  • 1 tablespoon honey, plus more for drizzling
  • 2 tablespoon roughly chopped fresh sage
  • ½ teaspoon fine salt
  • ¼ teaspoon black pepper
Instructions
  1. Preheat the oven to 375°F.
  2. Add the vegetables to a large pan.
  3. In a small bowl, combine the melted butter, honey, sage, salt, and pepper. Stir to combine.
  4. Drizzle the sauce over the vegetables and toss to coat.
  5. Place the pan in the oven and roast for 40-50 minutes or until vegetables are cooked through and slightly golden brown on the outsides. Toss halfway through baking time.
  6. Serve hot and enjoy! Optional: upon serving, drizzle with a little extra honey, garnish with fresh sage leaves and sprinkle with flaky sea salt.
Notes
Exchanges: 1 Fat; <1 Carbohydrate; 0 Protein
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