Place all of the prepared vegetables in a large bowl. Add the olive oil and soy sauce, then toss. Cover a large baking sheet with foil, spread vegetables on the foil, Bake at 350º for 30 minutes. Remove from the oven and add in garlic and rosemary, stir to combine. Bake for 20 minutes or until tender, stirring in 15 minute intervals.
Roasted Root Vegetables
ingredients
1/2 pound baby carrots
1/4 cup Kikkoman Soy Sauce
1/4 cup Kikkoman Sesame Oil
3 tablespoons fresh rosemary, chopped
3 large gold potatoes, chunked
3 beets, peeled and chunked
1 medium red onion, chunked
1 large butternut squash, halved, seeded and peeled
1 head garlic, separate cloves and peel
directions
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
