Prep time: 20 minutes
Cooking time: 35-40 minutes
Note: Any combination of root vegetables works. This is a great side dish, or makes a perfect one-dish meal by serving over a whole grain, such as quinoa. Garnishing with crumbled goat cheese is also a nice variation.
- 2 golden or red beets
- 2 turnips
- 2 carrots
- 2 parsnips
- 1 sweet potato
- 1 daikon radish
- 1 fennel bulb
- 1 red onion
- ¼ cup extra-virgin olive oil
- 2 T. tamari soy sauce
- zest of 1 orange
- 1 T. chopped fresh rosemary or thyme
- ¼ t. coarsely ground pepper
- sea salt to taste
- toasted pumpkin seeds (optional)
- Preheat oven to 375 degrees F.
- Wash and peel all the vegetables. Cut beets, turnips, carrots, parsnips, sweet potato, and daikon into large bite-sized pieces. Coarsely chop fennel and cut onion into 8 wedges.
- Place in a large baking dish with sides.
- In a small bowl, whisk together the olive oil, tamari, orange zest, herbs, and pepper.
- Pour dressing over the vegetables and mix well to coat. Use additional olive oil if necessary.
- Bake uncovered for 35-40 minutes, stirring every 10 minutes so that vegetables do not stick.
- When vegetables are tender and golden brown, check seasoning; add sea salt to taste.
- Serve topped with pumpkins seeds if desired.
Recipe courtesy of Sue Smith, Certified Health Counselor