Baked Vegetables

Rinse the carrots thoroughly and trim both ends. Clean the potatoes with a brush under running water. Rinse the asparagus, remove the bottom third of each stalk, then cut in half. Divide the vegetables into four portions, add a little sage to each, season with salt and pepper and wrap in aluminum foil. Pinch the foil at the bottom, while leaving an opening at the top. Pour a little broth into each foil pocket, add a tablespoon of butter, then close tightly. Bake in the preheated oven for 30-40 minutes. To serve, open the foil and arrange on plates.