Roasted Vegetables with Sage and Pecans - Food Gardening Network

Ingredients

• 2 cups small, creamy potatoes such as baby Yukon Gold, quartered
• 2 cups large broccoli florets
• 1 cup carrots cut into sticks (about 1 large carrot)
• 1 cup trimmed, quartered Brussels sprouts (or halved, if small)
• 3 tablespoons melted butter (or vegan butter)
• 3 cloves garlic, minced
• 6 large, fresh sage leaves, finely chopped
• 1/2 teaspoon salt
• Black pepper, to taste
• 1/2 cup pecan halves
• Fresh sage leaves for garnish
• Olive oil for frying (optional)