Carrots, Peas & more in Sage Brown Butter

A special post today.

As more eating is happening at home, many are beginning to get very weary on what to make for dinner; especially if they are not in love with cooking at home. Resorting to muffins, hotdogs and frozen pizza will not make your body feel good over time.

However, if you are by nature a fabulous cook and love to nurture your family with great food, I hope this post helps with new creative ways to keep the kitchen a fun place for your family to stay connected.

With 2 stainless steel half-sheet pans, olive oil and a whole bunch of carrots, turnips, parsnips, potatoes, green beens, butternut squash, asparagus, Brussels sprouts, bok choy, red onions, yellow onions, whole garlic cloves, kale, etc... you are all set for a feast of the senses that will never bore.

Directions:

Preheat oven to 400-425 degrees

The goal of roasting any vegetable is to achieve a crisp brown edge. Overtime, you will get the hang on what combinations of vegetables you love and how long to roast. Typically for a full sheet pan it is minimum 30 minutes.

Wash any selection of vegetables that you now enjoy.

Roasting is a great way to try new varieties because any vegetable roasted in olive oil, salt and black pepper tastes incredible.

To enhance the vegetables - please try a sage brown butter. You can make it in advance.

When ready to serve dinner simply make the sage butter or reheat if made in advance..

As the vegetables come out of the oven you can combine all in a serving bowl - mixing the butter in or just drizzle the melted butter over the roasted veggies as they come out of the oven.

Directions: A basic brown butter sage sauce:

In a small fry pan heat a little olive oil with 2 TBL butter. When hot add 10-15 sage leaves. Cook for 5 seconds then turn and cook 5 seconds more. Remove and drain sage on a paper towel adding a pinch of sea salt immediatly to them. The sage leaves will crisp as they cool.

Stay at the pan and as the butter begins to turn brown remove the pan from the heat. When ready to use add the sage - reheat for a few seconds and pour/mix with your roasted vegetables or steamed or sautéed peas & onions, etc. Or coat the vegetables with the melted butter and top your platter of amazing roasted vegetables with the crispy sage.

*Quick Tip - experiment with a thyme sage butter or even rosemary.

Your family will run to the table - I promise!

ENJOY!!