When it comes to Holiday cooking, keeping it simple is where it is at. The cooks in the Co-op Café are always thinking of simple but delicious side dishes to compliment entrees in the Co-op hot bar or for you to purchase in the Deli to compliment your own dinner menu. This recipe for Roasted Roots takes advantage of plentiful winter vegetables and is easy to prepare with minimal cleanup.
Co-op Café Roasted Roots
- pound ¾parsnips bias cut
- pound ¾beets bias cut
- pound ¾sweet potatoes bias cut
- ¼ bunch parsley chopped
- cup ¼balsamic vinegar
- cup ¼tamari soy sauce
- cup ½olive oil
Preheat oven to 350°F.
Cut all vegetables on a bias cut about 1 1/2 inches long / 1 inch wide/ 1/3 inch thick.
In a bowl, combine vinegar, tamari and oil.
Toss carrots and parsnips in marinade to coat, remove and place on a lined sheet pan.
Toss potatoes and beets in marinade, remove and place on a separate sheet pan. Bake for about 25 minutes or until just soft.
Toss together with parsley and serve hot or cold.