Vegetables with Tamari

Vegetables with Tamari
Vegetables with Tamari

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 10

    small white Japanese turnips, halved lengthwise

  • 3

    medium parsnips, quartered lengthwise

  • 6

    medium carrots, preferably mixed colors, halved lengthwise

  • 10

    small golden beets, scrubbed and quartered lengthwise

  • 1/4

    cup extra-virgin olive oil

  • 1

    tablespoon finely chopped thyme

  • 1

    tablespoon finely chopped sage

  • 1

    tablespoon finely chopped rosemary

  • Kosher salt

  • Pepper

  • 2 1/2

    tablespoons distilled white vinegar

  • 2

    tablespoons tamari

Directions

Preheat the oven to 425°. In a large saucepan of salted boiling water, blanch the turnips until barely tender, about 1 minute. Using a slotted spoon, transfer the turnips to a baking sheet to cool slightly. Add the parsnips and carrots to the saucepan and bring to a boil, then simmer until barely tender, about 2 minutes; transfer the carrots and parsnips to the baking sheet. Add the beets to the saucepan and simmer until just tender, about 5 minutes; transfer to the baking sheet and let cool slightly. In a large bowl, toss the vegetables with the olive oil, thyme, sage and rosemary and season with salt and pepper. Spread the vegetables in an even layer on 2 large rimmed baking sheets. Roast for 20 to 25 minutes, until browned in spots. Transfer the vegetables to a platter. Drizzle with the vinegar and tamari, season with salt and pepper and toss to coat. Serve.

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