Roast Tamari Veg


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.


  • 500 g pumpkin
  • 2 bunches of baby carrots
  • 4 parsnips
  • 4 fresh beetroot
  • 2 tbsp tamari, or soy sauce
  • 2 tbsp extra virgin olive oil
  • ½ tsp sea salt
  • ½ tsp freshly ground black pepper
  • handful of coriander leaves


  • 2 tbsp rice wine vinegar, or white wine vinegar
  • 1 tbsp Thai fish sauce
  • 3 tbsp extra virgin olive oil
  • 1 tbsp sugar


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 and pepper in a big bowl, add the vegetables and toss until well coated. Tip into a baking tray and bake for 45 minutes to 1 hour until tender and nicely browned.

To make the dressing, whisk the rice wine vinegar, fish sauce, olive oil and sugar together in a bowl. Drizzle over the vegetables, jumble everything up a bit and pile high on warmed serving plates. Scatter with coriander to serve.