Recipes
Roasted Winter Vegetables

Roasted Winter Vegetables

YIELD: 24 servings

2 ½ lbs. small potatoes, cut in half

2 ½ lbs. carrots, peeled and cut into 1" pieces

2 ½ lbs. parsnips, peeled and cut into 1" pieces

2 ½ lbs. baby turnips, quartered

1 ½ lbs. onions, cut in ¾" wedges

1 cup NuMami sauce (cuisine-neutral natural lavor enhancer)

⅔ cup olive oil

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