Roasted Sweet Potatoes with Browned Butter, Garlic, and Sage

Adapted from Roasted Sweet Potatoes with Browned Butter, Garlic, and Sage

Ingredients
1.5 lbs sweet potatoes, washed and dried, or butternut squash, peeled
1 tablespoon olive oil
salt and pepper, to taste
2 T. butter
2 large cloves garlic, minced
3 large fresh sage leaves, minced


Directions
Preheat oven to 425˚F.
Cut the sweet potatoes or squash into 1/2" cubes. Place the cubes on a large glass baking pan, making sure to spread them evenly so they don't overlap. Drizzle with the olive oil and toss to coat evenly.
Season to taste with salt and pepper.
Place the sheet pan or cast iron skillet in the oven on the middle rack and roast for 15 - 20 minutes, until they are tender and beginning to brown lightly.
Meanwhile, melt butter in a small pan over medium heat.  Add minced garlic and when it begins to brown, add minced sage. Remove from heat when garlic is caramelized.
Remove the sweet potatoes or squash from the oven, drizzle with the butter mixture. Toss gently to evenly distribute the ingredients.
Return the baking pan to the oven and roast an additional 5 minutes.
Serve immediately.

Nutrition Facts

Servings 4.0
Amount Per Serving
calories 233
% Daily Value *
Total Fat 9 g	14 %
Saturated Fat 4 g	20 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 15 mg	5 %
Sodium 211 mg	9 %
Potassium 594 mg	17 %
Total Carbohydrate 36 g	12 %
Dietary Fiber 6 g	24 %
Sugars 8 g
Protein 3 g	6 %
Vitamin A	488 %
Vitamin C	8 %
Calcium	8 %
Iron	8 %