Roasted Sesame Vegetables

By mamapig

Ingredients

• 1 lb. turnips
• 1 lb. rutabagas
• 1 lb. parsnips
• 1 lb. red onions
• 1 lb. baby carrots
• 3 Tbs. Asian (toasted) sesame oil
• 1 Tbs. sesame seeds
• 3 Tbs. rice vinegar
• 1 Tbs. soy sauce

Preparation

Step 1

1. Peel turnips, rutabagas, and parsnips and cut into 1/2" chunks. Peel onions and cut into 1" chunks.

2. In a 10x15" pan, combine turnips, rutabagas, parsnips, onions and carrots. Add 2 Tbs. oil and stir to coat vegetables.

3. Bake in a 450° oven until vegetables are tender when pierced, about 1 hour, turning often with a wide spatula to brown evenly.

4. Meanwhile, in a 6 to 8" skillet, over medium heat, stir or shake sesame seeds about 2 to 4 minutes, until browned. Pour from pan into a small bowl.

5. Add remaining 1 Tbs. of oil and the vinegar and soy sauce to vegetables, mixing well. Pour into a wide bowl. Sprinkle with seeds. Serve hot, warm, or at room temperature.