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
1 Tbsp. dried thyme
Combine all ingredients in a large bowl and mix well.
Spread on a sheet pan in a single layer
Roast in a 400°F oven about 1 hour or until tender and browned.
For added flavor, drizzle with a little balsamic vinegar just after roasting.
Photo and recipe: Kikkoman Sales USA, Inc.