Sesame and Soy-Roasted Fall Vegetables
This dish is visually stunning, absolutely delicious, and packed with nutrition. Don’t be intimidated by the variety of root vegetables, they are easy to prepare. In fact, you should be aware of the incredible health benefits these vegetables offer, including vitamin A (carrots) and beta carotene (sweet potatos). Health benefits include lowering cholesterol (parsnips), and anti-carcinogen effects (turnips).
Total Timeunder 1 hour
OccasionBuffet, Casual Dinner Party
Dietary Considerationhealthy, vegetarian
Taste and Texturegarlicky, nutty, savory, sweet, umami
Type of Dishvegetable
- 1 tablespoon sesame seeds
- 1 tablespoon toasted sesame oil
- 1 tablespoon granulated garlic
- 1/4 cup tamari, soy or Bragg’s liquid aminos
- 1/3 cup extra virgin olive oil
- 1 cup butternut squash, peeled and cut into one-inch cubes
- 1 sweet potato or garnet yam, peeled and cut into one-inch wedges
- 1 cup carrots, peeled and cut into one-inch pieces
- 1 medium red onion, cut into 1/8’s
- 1 parsnip or turnip, one-inch cubes
- Twist fresh cracked pepper
Pre-heat oven to 400 degrees.
Mix the sesame seeds and oil, extra virgin olive oil, tamari and garlic together.
Put all the vegetables in a large bowl and coat with the sesame and soy mix.
Spread on an oiled baking sheet, sprinkle with fresh cracked pepper and roast for 20 minutes. Stir vegetables around on the tray with a spatula or wooden spoon and roast for 10-15 more minutes or until golden.
If you have extra marinade you can store in the refrigerator for up to two weeks and use on chicken or fish. Great with the sesame and soy-brined chicken.
2007 Domenica Catelli