roasted root vegetables

OK, here is the much sought-after recipe! :) Actually, it is so incredibly easy, it's silly! But then when I think of it, so often my favorite foods are the ones that are the simplest! I guess it's like Sarah said the other night - you can actually taste the vegetables?

Roasted Root Vegetables

2 med. red beets, quartered
2 golden beets, quartered
2 yams, quartered
2 parsnips, quartered
2 turnips, quartered
2 carrots, quartered
salt to season
1 1/2 T olive oil
1 1/2 T lemon juice
1 t tamari (pure form of soy sauce with no wheat added)
1 1/2 T whole cilantro leaves, no stems (I used parsley b/c I don't like cilantro!)

Preheat oven to 350. Add bets, yams, parsnips, turnips, and carrots to a 9x13" baking dish.

Season with salt, splash a little oil, and bake until outer skins are lightly crisped, about 45-60 minutes. (I actually baked mine longer, and for much of the time I covered the pan with alu-foil, b/c I thought the veggies were getting too dry.)

In a small bowl, combine olive oil, lemon juice, tamari, and cilantro (parsley). Pour over root mixture and serve warm. (I actually doubled the sauce.)

* This dish, in my opinion, tasted better the 2nd day, because all the flavors had mixed in.

Enjoy gals!!