Roasted Autumn Vegetables with Parmesan and Sage

This dish is really roasted potatoes, but it is strongly elevated by a couple things. First, its a mix of Yukon Gold and Yams. YUM! Second, it is well seasoned with garlic, salt, pepper, and sage. It also is tossed with Parmesan both before it bakes and just before it is done.

My husband prepared this, and I wish he had read the size a bit more carefully. My husband cut both yams and potates into similar 1-inch size pieces. But now that I look at the instructions, they were correct and instruct to cut the Yukon Golds into 1/2 inch pieces.

Despite the Yukon Golds being a bit on the crunchy side, the flavor profile was great.