Roasted Root Vegetables

It doesn't get much more cozy than roasted root vegetables. They're sweet as candy.

INGREDIENTS

4 carrots, sliced into 1/8 inch diagonal cuts
1 cup winter squash, seeded and cubed
3 parsnips, sliced into 1/8 inch diagonal cuts
4 stalks celery, cut into 1 inch pieces
1 beet, sliced thinly
1 sweet potato, cubed
3 apples, cored and cubed
2 Tbsp. shoyu, or to taste
1/3 cup. extra virgin olive oil
1/3 cup mirin rice cooking wine
1 to 2 Tbsp. balsamic vinegar
1/4 cup minced fresh rosemary or thyme
Optional: a light drizzle of brown rice or maple syrup

Preheat oven to 400° F. Place vegetables and apples in a baking dish large enough to hold them in single layer. Evenly drizzle with shoyu, oil, mirin, vinegar, rosemary or thyme, and optional sweetener, if using. Oven roasted vegetables become naturally sweet, so you may not need any additional sweetener.

Bake the vegetables, covered, at 400° F for one hour or until they are crispy on the outside and fork tender on the inside. Occasionally stir the vegetables during baking.

Serves 6

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