Ingredients
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1 large beet, peeled
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1 large sweet potato, peeled
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2 medium turnips, peeled
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2 carrots or parsnips, peeled
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1/4 cup olive oil
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1/4 cup unsalted butter
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2 tsp chopped fresh rosemary
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2 tsp chopped fresh sage
Steps
1
Preheat oven to 425°F. Cut root vegetables into 1” chunks. Place beets in a medium bowl. Add 1 tablespoon oil and season with salt and pepper. Toss to coat. Place remaining vegetables into a large bowl along with remaining 3 tablespoons oil. Season with salt and pepper and toss to coat.
2
Spread vegetables in an even layer onto two rimmed parchment-lined baking sheets, taking care to keep beets separate from other vegetables to prevent their color from bleeding. Roast 30 minutes, flipping halfway through.
3
Meanwhile, in a microwave-safe bowl, microwave butter until melted. Whisk in rosemary and sage. Season with salt and pepper.
4
Remove baking sheet from oven and pour herb-butter over vegetables. Toss to thoroughly coat and spread back into an even layer. Roast until vegetables are fork-tender, 10 to 15 minutes.
