Roasted Root Vegetables with Tamari

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

Instructions

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.