In a separate bowl, whisk together all Marinade ingredients.
Pour Marinade over Vegetables and toss to coat evenly.
Preheat oven to 400°F (200°C).
Place marinated Vegetables onto soaked cedar planks.
Roast for 30-35 minutes, flipping halfway through, or until vegetables are tender and slightly caramelized.
While vegetables roast, prepare the sauce: Melt Butter in a saucepan over medium heat. Continue cooking until butter turns golden brown and has a nutty aroma. Add Sage Leaves and cook for 1-2 minutes until crispy. Remove from heat and stir in Lemon Juice.
Remove vegetables from oven and drizzle with Brown Butter Sage Sauce before serving.
1 pound450 gJapanese Sweet Potatoes-peeled and chopped
1 pound450 gFingerling Potatoes-halved
1 pound450 gPurple Top Turnips-peeled and chopped
8 ounces225 gBrussels Sprouts-trimmed and halved
4 tablespoons60 mLAvocado Oil
1 tablespoon15 mLSherry Vinegar
1 teaspoon5 mLSmoked Paprika
1/2 teaspoon2.5 mLSea Salt
1/4 teaspoon1.25 mLBlack Pepper-freshly ground
6 tablespoons85 gUnsalted Butter
1/4 cup60 mLFresh Sage Leaves
1 tablespoon15 mLLemon Juice-freshly squeezed
Equipment
Large bowl
Whisk
Cedar planks
Baking sheet
Saucepan
Instructions
Soak cedar planks in water for at least 3 hours.
In a large bowl, combine all Vegetables.
In a separate bowl, whisk together all Marinade ingredients.
Pour Marinade over Vegetables and toss to coat evenly.
Preheat oven to 400°F (200°C).
Place marinated Vegetables onto soaked cedar planks.
Roast for 30-35 minutes, flipping halfway through, or until vegetables are tender and slightly caramelized.
While vegetables roast, prepare the sauce: Melt Butter in a saucepan over medium heat. Continue cooking until butter turns golden brown and has a nutty aroma. Add Sage Leaves and cook for 1-2 minutes until crispy. Remove from heat and stir in Lemon Juice.
Remove vegetables from oven and drizzle with Brown Butter Sage Sauce before serving.
Comments