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