Ingredients

• 3 Tbl olive oil
• 1/2 cup water or vegetable stock
• 6 cups assorted root vegetables, chopped (parsnip, beet, sweet potato, carrot, Jerusalem artichoke, celeriac or other root vegetables)
• 1/2 cup fennel bulb, chopped
• 2 Tbl fresh herbs, minced (parsley, dill, &/or basil)
• 1 tsp sea salt, or to taste 1 tsp black pepper, ground to taste Pinch cayenne pepper
• 2 Tbl wheat-free tamari or soy sauce, or to taste 1 Tbl balsamic vinegar

Preparation
1. Preheat oven to 375°. Rinse vegetables well and chop into 1/2” cubes. Combine all ingredients, except tamari and balsamic vinegar, in a 9” x 13” casserole dish and mix well.
2. Bake until all vegetables are cooked through, approximately 45 minutes, stirring occasionally.
3. Remove from the oven, cool for 5 minutes, add tamari and balsamic vinegar, mix well.

Serving Suggestions
~ as an appetizer salad or side dish for tofu or tempeh dishes or portobello mushrooms
~ in a tapas menu ~ over grains ~ as an entrée salad over greens with sprouts, and a drizzle of poppyseed, ranch or your favorite sauce or dressing.

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