Root Vegetables
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Ingredients
- 3 tablespoons extra-virgin olive oil
- ½ cup water
- 6 cups chopped parsnips, beets, sweet potatoes, carrots, celeriac
- ½ cup fennel bulb
- 2 tablespoon fresh herbs, minced
- 1 teaspoon Celtic Sea Salt
- ½ teaspoon chopped parsley
- 1 teaspoon black pepper
- Pinch of cayenne pepper
- 2 tablespoons tamari
- 1 tablespoon balsamic vinegar
Instructions
- Preheat the oven to 375 degrees. Rinse vegetables well and chop into ½ inch cubes. Combine all the ingredients except tamari and vinegar in a baking dish and mix well. Bake until vegetables are cooked through, approximately 50 minutes, stirring occasionally. Remove from the oven, cool for 5 minutes, add tamari and vinegar and mix well.
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