Got a lot of root vegetables rolling around on your counter, root cellar, or vegetable drawer? Even a few slightly past their prime? Make this easy, hearty dish, whereby the roasting process caramelizes the natural sugars in the vegetables, concentrating their goodness. The soy sauce or Bragg Aminos, ginger, and maple syrup add touches of salt, spice, and sweet … mmmm. This recipe is from the former office manager of Featherstone Farm, one of the largest CSA farms in southeastern Minnesota.
Note: Bragg Liquid Aminos is a liquid protein formula derived from soybeans; it makes a great savory seasoning alternative to soy sauce, which contains gluten.
Roasted Root Vegetables from Greta’s Kitchen
- 3 pounds various root vegetables, including carrots, potatoes, beets, rutabaga, turnips, parsnips, celeriac, and daikon radish peeled and chopped into ½-inch cubes
- 2 tbsp olive oil
- 2 tbsp soy sauce or Bragg Liquid Aminos
- 2 tbsp maple syrup
- Salt and freshly ground black pepper
- fresh or dried thyme to taste (optional)
- grated ginger to taste (optional)
- Preheat the oven to 400°F.
- Place all of the cubed veggies in a 9-by-13-inch baking pan (you should have about 8 cups).
- Mix the olive oil, soy sauce, and maple syrup. Add the salt and pepper, as well as the thyme and ginger. Season according to your mood.
- Cover the pan with aluminum foil and bake for 40 to 55 minutes, depending on the size of the vegetable cubes. The vegetables will be tender, and a fork should easily pierce the largest vegetable cube in the pan. Be careful when you’re removing the foil so as not to get a steam burn.