Roast Tamari Veg

Name: Roast Tamari Veg
Yield: Serves 4
Cuisine: Japan
Ingredients: 2 bunches of baby carrots; 500 g pumpkin; 4 fresh beetroot; 4 parsnips; 2 tbsp tamari, or soy sauce; 2 tbsp tamari, or soy sauce; ½ tsp freshly ground black pepper; handful of coriander leaves; 2 tbsp extra virgin olive oil; ½ tsp sea salt; 1 tbsp Thai fish sauce; 3 tbsp extra virgin olive oil; 2 tbsp rice wine vinegar, or white wine vinegar; 2 tbsp rice wine vinegar, or white wine vinegar; 1 tbsp sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simple Food

By Jill Dupleix

Published 2002

About

Tamari is a Japanese wheat-free soy sauce with a deeper, more complex flavour than your standard soy. Use normal soy if you don’t have it.

Ingredients

500 g pumpkin
2 bunches of baby carrots
4 parsnips

Asia
Japan
Fish course
Pescatarian

Method

Heat the oven to 200°C/Gas 6. Cut the pumpkin into thinnish wedges, cut off the skin, and discard the seeds. Wash the carrots, peel and trim the tops neatly. Peel the parsnips and cut lengthwise into quarters. Peel and halve the beetroot.

Combine the tamari, olive oil, sea salt an

Ingredients

Method

Photos