Colorful, Sweet & Delicious

Colorful, Sweet & Delicious

Roasted Root Vegetables in Berriyaki Sauce


1-2 pounds multi colored carrots 

1 pound of parsnips 

1 medium red onion

4 T olive oil

3-4 T Berriyaki Sauce

2 sprigs of fresh thyme

salt and pepper to taste


  • preheat oven to 400 F

  • clean and peel vegetables

  • rough cut into desired shape

  • place carrots, parsnips and onion in bowl and toss with olive oil, salt and pepper

  • line a baking sheet with parchment or foil and place vegetables in a single layer

  • roast 35-45 minutes or until vegetables are cooked and lightly brown

  • Drizzle with Berriyaki Sauce and toss

  • add dried or fresh  thyme or any desired herbs and serve