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White Japanese parsnips carrots golden beets extra-virgin olive oil thyme sage rosemary kosher salt pepper white vinegar tamari
Viewed: 52 - Published at: 8 years agoIngredients
- 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
Method
- Preheat the oven to 425.
- In a large saucepan of salted boiling water, blanch the turnips until barely tender, about 1 minute.
- Using a slotted spoon, transfer the turnips to a baking sheet to cool slightly.
- 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.
- Add the beets to the saucepan and simmer until just tender, about 5 minutes; transfer to the baking sheet and let cool slightly.
- In a large bowl, toss the vegetables with the olive oil, thyme, sage and rosemary and season with salt and pepper.
- Spread the vegetables in an even layer on 2 large rimmed baking sheets.
- Roast for 20 to 25 minutes, until browned in spots.
- Transfer the vegetables to a platter.
- Drizzle with the vinegar and tamari, season with salt and pepper and toss to coat.
- Serve.
