Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

1. Preheat the oven to 375°F.
2. Pick the sage leaves off the stem. Cut the sage by rolling the leaves tightly and then cutting with scissors.
3. Peel the turnip. Cut the turnip into 1 centimeter cubes.
4. Cut the sweet potato in 1 centimeter cubes.
5. Peel and cut the carrots into 1 centimeter cubes, or if too small, cut into rounds.
6. Peel and cut the golden beet into 1 centimeter cubes.
7. Cut the potato into 1 centimeter cubes.
8. Peel the celery root with a knife and cut into large rounds. Cut the celery root rounds into 1 centimeter cubes.
9. Toss all vegetables in 2 tablespoons of oil and season with salt and pepper. Line a baking sheet with parchment paper and lay out vegetables in a single layer. Cover pan with aluminum foil.

Get Cooking!

1. Place the vegetables in the preheated oven. Set a timer for 15 minutes. After 15 minutes, take off the foil and flip over the vegetables.
2. Cover again and set a timer for 15-20 minutes.
3. In a small pot, combine the butter, maple syrup, rosemary, and butter. Place the pan over medium-low heat and allow the butter to melt. Once the butter has melted and the syrup begins to bubble, turn off the heat. After 15 – 20 minutes, check the doneness of the vegetables. If soft, pour the mixture over the vegetables and mix around so all the vegetables are coated.
4. Place back in the oven uncovered for 3-5 minutes. Allow to cool 1-2 minutes before enjoying!