Roasted Winter Vegetables

YIELD: 24 servings

2 ½ lbs. small potatoes, cut in half

2 ½ lbs. carrots, peeled and cut into 1" pieces

2 ½ lbs. parsnips, peeled and cut into 1" pieces

2 ½ lbs. baby turnips, quartered

1 ½ lbs. onions, cut in ¾" wedges

1 cup NuMami sauce (cuisine-neutral natural lavor enhancer)

⅔ cup olive oil

1 Tbsp. dried thyme

1. Combine all ingredients in a large bowl and mix well.

2. Spread on a sheet pan in a single layer

3. Roast in a 400°F oven about 1 hour or until tender and browned.

4. For added flavor, drizzle with a little balsamic vinegar just after roasting.

Photo and recipe: Kikkoman Sales USA, Inc.