Roasted Root Vegetables with Tamari
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
Organization Tags
Tags easily organize your Recipe Library
Comments