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Roasted Carrots and Beets with Sage
Roasted Carrots and Beets with Sage
Remove beet greens (if present) and set aside.
Scrub beets and carrots, remove ends, and peel if desired.
Chop beets and carrots into bite-sized pieces.
Peel and quarter shallots.
Finely chop a handful of fresh sage.
Toss beets and carrots with sage, shallots olive oil, and salt.
Spread vegetables evenly over a large cookie sheet.
Place vegetables in oven and roast for 20 minutes.
Remove from oven and use a large spoon or spatula to turn vegetables.
Return to oven and roast for an additional 15 to 20 minutes until veggies start to turn golden brown.
Cool and serve warm. Season with salt and pepper and enjoy.
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Pork, Sage and Apple Burgers
Pork, Sage and Apple Burgers
Put the pork into a large bowl – it is easier to work with if it is not too cold from the fridge. Grate the apple and the onion together (this can be done in the food processor). Add to the pork in the bowl. Add the breadcrumbs to the mixture and work together with clean hands until everything is well blended.
Finely chop the sage and add to the mixture with a pinch of salt and a grind of pepper, and continue working until completely mixed.
Divide the mixture into eight equal portions and form into patties. Refrigerate until ready to use, or wrap each tightly and freeze for up to 3 months.
To cook, brown on both sides in a skillet. Transfer to a 375 degree oven and cook until done through, about 20 minutes.
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Pasta Tossed with Butternut Squash and Sage Butter
Pasta Tossed with Butternut Squash and Sage Butter
Preheat the oven to 400 degrees F.
Put the butternut squash on a baking sheet, toss with the olive oil and season heavily with salt and pepper. Roast until very tender, about 30 minutes. Reserve.
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions.
Meanwhile, melt the butter in a saucepan over medium-low heat. Add the garlic and cook until fragrant, about 5 minutes. Add the sage and cook until crisp, about 2 minutes. Add the roasted butternut squash and hazelnuts and toss to combine.
Drain the pasta, add it to the saucepan and mix well to evenly incorporate all the ingredients. Season with salt and pepper. Sprinkle with Parmesan and serve.
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