Blog | Weekly Specials

Roasted Root Vegetables

  • 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
  • 1/2 tsp black pepper, fresh ground

Preheat oven to 375°.

In large bowl combine all ingredients and toss. Transfer to a baking sheet and spread out evenly. Roast for 15 to 20 minutes until browned and tender.

Want more healthy side dish ideas?

Chanterelle, Chard & Leek Gratin
Leek & Cornbread Pudding
Roasted Brussels Sprouts with Hazelnuts

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