A delightful mix of roasted winter vegetables, perfect for cozy dinners.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Prepare a 13x9 inch baking dish by greasing it lightly.
Use parchment paper for easier cleanup.
Combine the Brussels sprouts, parsnips, sweet potatoes, and white potatoes in the baking dish.
Cut vegetables uniformly for even roasting.
In a mixing bowl, mix the butter, sage, garlic, salt, and pepper.
Soften butter for easier mixing.
Drizzle the herb butter over the vegetables, ensuring even coverage.
Toss vegetables gently to coat evenly.
Cover the dish with foil and bake for 30 minutes.
Covering helps steam the vegetables for tenderness.
Remove the foil and bake uncovered for an additional 15-20 minutes until vegetables are tender and slightly crispy.
Check doneness with a fork; it should pierce easily.
Serve warm as a side dish or enjoy on its own.
Garnish with fresh herbs for a pop of color.
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