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Skillet Roasted Root Vegetables

Image for Skillet Roasted Root Vegetables
plate

Yield

Serves 4

prep

Prep Time

10 minutes

cook

Cook Time

45 minutes

clock

Total Time

55 minutes

kikkoman products used:

ingredients

3 tablespoons + 1 teaspoon ghee, melted
3 cups beets, thinly sliced
3 cups parsnips, thinly sliced
3 cups sweet potatoes, peeled and thinly sliced
2 tablespoons maple syrup
1 tablespoon Kikkoman® Less Sodium Soy Sauce
1 teaspoon garlic, minced
1 teaspoon fresh thyme, leaves only

directions

  1. Heat oven to 400°F and lightly grease a 10-inch cast iron skillet with 1 teaspoon of ghee. Arrange beets, parsnips, and sweet potatoes in skillet in a shingled pattern.
  2. Stir together remaining ghee, maple syrup, soy sauce, garlic and thyme in a small mixing bowl. Pour over vegetables. Roast for 40-45 minutes, until tops of vegetables are crispy. Serve hot.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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