Submitted by: Mary P. (From Cooking the Whole Foods Way by Christina Pirello)
Take approximately 8 cups of various vegetables that are good for roasting. I used sweet potatoes, onions, daikon radishes, mushrooms, and carrots. I meant to use parsnips but I forgot to add them. Cut veggies in chunks. Put a large piece of kombu (type of seaweed. Probably could eliminate but it adds a nice sweet flavor to the veggies) in a large oven-proof dish and lay the veggies on top. Sprinkle with tamari or shoyu sauce and add about 1/3 c water. Bake at 375 for about an hour. Check to see if veggies are tender and water is absorbed. If there is still water in the pan, put back in oven until water is absorbed.
While the veggies are cooking take 1/2 cup of balsamic vinegar and boil until it is reduced by half. When the veggies are done, sprinkle the reduced vinegar over the veggies and toss and serve.
This was my favorite dish for the Thanksgiving meal and there wasn’t a scrap left!
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