Tamari Sheet Pan Roasted Winter Vegetables
10
Product(s) Used
Special Diet
Dairy-Free, Gluten-Free, Soy Free, VegetarianCourse
Side DishMain Ingredient
VegetablesOccasion
HolidaysIngredients
- 2 pounds Brussels sprouts trimmed and halved
- 2 pounds carrots peeled and sliced into thick diagonal pieces
- 1 ½ pounds parsnips peeled and sliced into thick diagonal pieces
- 1 ½ pounds sweet potatoes peeled and cubed
- 1 large red onion cut into wedges
- ¼ cup SAN-J Tamari or No Soy Tamari
- 3 tablespoons pure maple syrup
- ¼ cup olive oil or avocado oil
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh rosemary finely chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon fine sea salt or to taste
- Pomegranate seeds and fresh herbs for serving
Directions
- Preheat the oven to 425°F (220°C). Line two large sheet pans with parchment paper.
- Prepare the marinade: In a small bowl, whisk together San-J Tamari, maple syrup, olive oil, Dijon mustard, rosemary, thyme, pepper, and salt.
- Combine vegetables: In a large mixing bowl, toss all the chopped vegetables with the marinade until evenly coated.
- Roast: Spread the vegetables out evenly on the prepared sheet pans in a single layer. Roast for 35–40 minutes, stirring halfway through, until the vegetables are tender and caramelized at the edges.
- Serve: Transfer to a large serving platter. Drizzle with any leftover pan juices and sprinkle with pomegranate seeds and fresh herbs.
SAN-J Tamari Soy Sauce and No Soy Tamari are swappable! To make this gluten-free recipe also soy-free, use SAN-J No Soy Tamari.
