Roasted Root Vegetables

This can be made with any root veggies you like. This week there was an abundance of beets, carrots, and potatoes at the farmer's market, so that's what I used, along with herbs from my own little garden.



Roasted Root Vegetables


Assorted beets, carrots, and potatoes - about 8-10 cups total - chopped into uniform, bite-sized pieces

1 yellow onion, chopped

6-8 cloves garlic - coarsely chopped

1/2 cup fresh herbs, chopped (I had oregano, thyme, rosemary, tarragon, and basil)


2 cups vegetable broth

2 tsp miso paste

1 T tamari

1 T dijon mustard



Preheat oven to 425º. Toss chopped vegetables and herbs together in a large bowl. Mix the miso in a small bowl with a little bit of the broth until it's smooth. Stir in the remaining broth, tamari, and mustard. Pour over the vegetables and mix well. Place the veggies in a baking pan (I used a 10x10 so it would fit in my toaster oven), and bake at 425º for 30 minutes. Stir it all up, and bake for another 30 minutes, or until the vegetables are tender. It will be very saucy, and everything will turn sort of a ruby color from the beets. Gorgeous.



I recommend serving this over rice while it's still hot, because the sauce it wonderful. Then the next day serve it chilled as a salad, on a bed of greens with your favorite dressing. Hot or cold, these are a hit.


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