Roasted Root Vegetables with Soy and Sage

I had my first taste of Tofurkey this Thanksgiving. What was more interesting than the non-bird? The tender vegetables surrounding them. I had to know what was done to those carrots and onions to produce such flavor. A few days later, I was still thinking about those carrots, so I marched over to the freezer section at Whole Foods where I studied (and photographed) the Tofurkey box. I developed this recipe with the same basic “baste” that appears on the side of the Tofurkey box. The result was pretty delicious, if I may say so.

  • 4 medium carrots, peeled and cut into 1-inch chunks
  • 4 medium parsnips, peeled and cut into 1-inch chunks
  • 1/2 pound butternut squash, peeled and cut into 1-inch chunks (see tips)
  • 4 large shallots, peeled and cut into 1-inch chunks
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon finely chopped fresh sage
  • Preheat oven to 350 degrees. Set the oven rack to the middle position.
  • Spread the carrots, parsnips, squash and shallots on a rimmed baking sheet. Whisk together the olive oil, soy sauce and sage in a small bowl. Pour the mixture evenly over the vegetables, then toss gently to coat.
  • Roast the vegetables on the middle rack for 20 minutes, then toss them gently. Roast for another 20 minutes. They should be pretty tender by this point. Toss again, then raise the oven temperature to 425 degrees and place the vegetables back in the oven for another 20 minutes. They will be caramelized with dark, crispy edges. Remove vegetables from the oven and taste for seasoning, adding salt if needed. Serve hot.
  • Quick Tips
  • 1. It’s important to cut the vegetables as uniformly as you can so they roast evenly. If you have some large chunks and others very small, you run the risk of some undercooked pieces and some that are charred to bits. You can see from the photo that I charred the shallots a bit (I was also a bit aggressive on the oven temp, which I’ve adjusted here).
  • 2. I am lazy when it comes to butternut squash, so I pay up for the pre-cut stuff. It’s a pain to peel and seed the whole squash. If you are using pre-cut, you should have about 2 cups of chopped squash by the time you are done cutting it into 1-inch pieces. If you are using a whole butternut squash, God bless you. Just peel it and cut it all up. You can reserve the remaining chunks for another use.
  • 3. You can also use dried sage here if you don’t have fresh.
  • 4. I’ve indexed this recipe under “vegetarian main courses.” To make this into a main course, serve vegetables over cooked wild rice and top with feta, toasted walnuts and chopped fresh parsley.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 6

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