Rosemary & Sage Roasted Vegetables

December 1, 2009

Roasted Vegetables

Sharon Berger brought this favorite to the Goose and we all agreed it’s simple, delicious and warms the house while the heat is kicking on or someone builds a fire. This recipe is infinitely adjustable…. have some beets threatening to turn, or a parsnip that you never knew what to do with, want some extra garlic, or just ran out of sage? No worries, this is your roasted vegetable dish, have fun! In the picture, you will see little bits of asparagus, just couldn’t let them rot in the fridge! Prep the vegies the night before and roast them in the morning while getting the kids ready or having your coffee. They travel well in a Mason jar for a grown-up snack!


  • 1.5 lb potatoes (yummy with yukon golds, but reds are great too)
  • 1/4 c olive oil
  • 3 garlic cloves
  • 6 large fresh sage leaves
  • 1 Tb fresh rosemary (or 1 tsp dried)
  • 1 -2 tsp salt

Preheat oven to 425.

Cut potatoes into 1-inch cubes and cover with cold water for 10 minutes.

Drain potatoes (do not blot dry) and place them in a baking pan. They should be in a single layer.

Drizzle with 2 Tb oil and toss. Roast, turning once, for 30 min.

Combine remaining oil, garlic, sage, rosemary and salt in a small bowl.

Drizzle over the partially roasted potatoes and toss. Continue roasting, turning occasionally, until golden brown, about 30 more min.


-The Geese at The Goose


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