Roasted Root Vegetables
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 rutabaga, peeled and cubed
  • 2 carrots, large, peeled and cubed
  • 2 parsnips, peeled and cubed
  • 1 Tbsp sesame oil
  • 2 oz tamari
  • 1 Tbsp canola or vegetable oil
  • 1 Tbsp fresh rosemary, finely chopped
  • 1 Tbsp fresh thyme, finely chopped
  • ½ tsp black pepper, fresh ground
  1. Preheat oven to 375°.
  2. In large bowl combine all ingredients except the herbs and toss. Transfer to a baking sheet and spread out evenly. Roast for 15 to 20 minutes until browned and tender. Halfway through, flip veggies and add the rosemary and thyme.
Recipe by Northwest Fresh at