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Recipe
Roasted Winter Vegetables
Ingredients (Yield: 24 servings)
2 1/2 pounds small potatoes, cut in half
2 1/2 pounds carrots, peeled and cut into 1-inch pieces
2 1/2 pounds parsnips, peeled and cut into 1-inch pieces
2 1/2 pounds baby turnips, quartered
1 1/2 pounds onions cut in 3/4-inch wedges
1 cup Kikkoman NuMami Sauce
2/3 cup olive oil
1 tablespoon dried thyme
Instructions
Combine all ingredients in a large bowl and mix well. Spread on a sheet pan in a single layer. Roast in 400°F oven about 1 hour or until tender and browned.
