Roasted Root Vegetables with Tamari Recipe

Name: Roasted Root Vegetables with Tamari
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Preheat the oven to 425.
2
In a large saucepan of salted boiling water, blanch the turnips until barely tender, about 1 minute.
3
Using a slotted spoon, transfer the turnips to a baking sheet to cool slightly.
4
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.
5
Add the beets to the saucepan and simmer until just tender, about 5 minutes; transfer to the baking sheet and let cool slightly.
6
In a large bowl, toss the vegetables with the olive oil, thyme, sage and rosemary and season with salt and pepper.
7
Spread the vegetables in an even layer on 2 large rimmed baking sheets.
8
Roast for 20 to 25 minutes, until browned in spots.
9
Transfer the vegetables to a platter.
10
Drizzle with the vinegar and tamari, season with salt and pepper and toss to coat.
11
Serve.

192

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Root Vegetables with Tamari falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Root Vegetables with Tamari

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions