Can I make this in the air fryer?

Yup! (Although you may need to work in batches). Refer to the notes section in the recipe card for instructions.

How should I store the leftovers?

Store the sage butter and roasted vegetables in separate airtight containers in the fridge for up to 4 days. I’d recommend reheating the vegetables in an air fryer or under the broiler to return them to their former crispy glory. Warm the butter in the microwave or in a skillet and drizzle it on the veggies.

Do I need to peel the carrots and sweet potatoes?

Up to you! I personally prefer peeled veggies for this particular recipe. But you can leave the peel on, just make sure to scrub them clean and dry with a towel before adding oil and seasonings.

Can I add other veggies?

Yes absolutely! Refer to the ‘variation ideas’ section for other vegetables that would be delicious and take about the same amount of time to cook.

Roasted Sweet Potatoes and Carrots with Crispy Sage Butter

Description

Perfectly roasted sweet potatoes and carrots with golden brown caramelization and a crispy sage butter drizzle, muah! This will have you craving your veggies.

Ingredients

Scale

4 carrots, peeled and sliced into 1/4-inch thick coins
1 extra large or 2 small sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 tablespoon maple syrup
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons salted butter
12 sage leaves
flaky sea salt, optional, for topping

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Instructions

Preheat the oven to 425 degrees. Grease a large sheet pan or line with a silicone baking mat. Arrange the carrot coins and cubed sweet potatoes on the baking tray in a single even layer. Drizzle with olive oil, maple syrup and sprinkle all over with salt and pepper. Use your hands to toss the vegetables in oil and seasonings, making sure get all the veggies well coated.
Place on the top rack in the oven and roast for 27 minutes, until tender and slightly caramelized. Switch the oven to broil and broil for 1-2 minutes (watch closely!) to deepen the caramelization and golden brown color.
While the sweet potatoes and carrots are roasting, melt the butter in a small skillet over medium heat and add the sage leaves. Cook for 3-5 minutes until the sage is crispy and butter is golden brown with some browned bits at the bottom. Remove from heat.
Drizzle the sage butter over the veggies, sprinkle with flaky sea salt and serve warm.

Notes

Air fryer instructions: you will likely need to work in two batches in order to avoid overcrowding the air fryer. Arrange carrots and sweet potatoes in an even layer and air fry at 400 degrees for 14-16 minutes, shaking the basket halfway through. Prepare sage butter as described and drizzle over the air-fried veggies.

Refer to above post for serving ideas and answers to frequently asked questions.

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Nutrition

Serving Size: 1/6 recipe
Calories: 135
Sugar: 4.9 g
Sodium: 189.4 mg
Fat: 10.5 g
Carbohydrates: 10.6 g
Fiber: 1.8 g
Protein: 0.8 g
Cholesterol: 15.3 mg