Roasted Root Vegetables with Grass-Fed Butter
October 18, 2025 • 0 comments
This roasted root vegetable dish celebrates the flavors of fall with a medley of carrots, parsnips, beets, and potatoes tossed in rich grass-fed butter. Slow roasting caramelizes their natural sweetness and gives them a tender, golden finish. It’s a simple, nourishing side that pairs beautifully with any hearty autumn meal.
- Prep Time:
- Cook Time:
- Servings: 4-6
Directions
Ingredients
- 3 carrots, peeled and cut into sticks
- 2 parsnips, peeled and cut into sticks
- 2 small sweet potatoes, peeled and cubed
- 2 tbsp raw unsalted cow butter, melted
- 1 tbsp olive oil
- 1 tsp sea salt
- ½ tsp black pepper
- Optional: 1 tsp fresh rosemary or thyme, chopped
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss the carrots, parsnips, and sweet potatoes with melted butter, olive oil, salt, pepper, and herbs.
- Spread vegetables evenly on a baking sheet.
- Roast for 25–30 minutes, stirring halfway through, until tender and lightly caramelized.
- Serve warm as a side dish or as part of a hearty fall meal.
