Roasted Root Vegetables with Tamari

• 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

1. Preheat the oven to 425.
2. In a large saucepan of salted boiling water, blanch the turnips until barely tender, about 1 minute.
3. Using a slotted spoon, transfer the turnips to a baking sheet to cool slightly.
4. 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.
5. Add the beets to the saucepan and simmer until just tender, about 5 minutes; transfer to the baking sheet and let cool slightly.
6. In a large bowl, toss the vegetables with the olive oil, thyme, sage and rosemary and season with salt and pepper.
7. Spread the vegetables in an even layer on 2 large rimmed baking sheets.
8. Roast for 20 to 25 minutes, until browned in spots.
9. Transfer the vegetables to a platter.
10. Drizzle with the vinegar and tamari, season with salt and pepper and toss to coat.
11. Serve.

white japanese, parsnips, carrots, golden beets, extravirgin olive oil, thyme, sage, rosemary, kosher salt, pepper, white vinegar, tamari

Taken from www.foodandwine.com/recipes/roasted-root-vegetables-tamari (may not work)