Roasted Roots with Lentils, Brown Butter Fried Sage and Pecans

Feel free to swap the lentils for any other cooked grain like wheatberries, buckwheat, wild rice, or barley. Similarly, this recipe is a great way to use up the random root vegetables in your crisper drawer.

Print this page


5 lbs different roots (beets, potatoes, sweet potatoes, parsnips, carrots, rutabaga etc)
10 sage leaves
4 oz butter
1/4 cup vinegar, sherry, balsamic, or red wine
1 cup cooked lentils
1/2 cup pecans, toasted and lightly chopped


  1. Heat oven to 400F
  2. Cut all vegetables into similarly sized pieces (I like them left larger, but smaller pieces will cook faster)
  3. Toss the vegetables with a glug of olive oil, pinch of salt and black pepper then roast until tender
  4. In a frying pan, heat the butter until foaming
  5. Fry the sage until deep green and starting to brown slightly
  6. Remove from heat, transfer the sage to a paper towel-lined plate and sprinkle with salt
  7. Combine the browned butter with the vinegar, lentils, and pecans
  8. When the vegetables are done roasting, combine the roots with the dressed lentils
  9. Transfer to a serving platter, garnish with the fried sage and serve