Umami Roasted Vegetables

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Makes: 4 servings
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All You Need

  • 4 medium carrots or parsnips, washed and peeled, cut into 2
  • 3 medium beets, washed, peeled, cut into 8
  • 1 small Carnival or Delicata squash, washed, seeds removed, cut into 1-in (2.5 cm) thick rounds
  • 2 tbsp (30 mL) olive oil
  • 1 tbsp (15 mL) Thai Kitchen Fish Sauce
  • 1 tbsp (15 mL) Billy Bee Honey
  • Club House Sea Salt Grinder and Club House Black Peppercorn Grinder, to taste


  1. Preheat the oven to 400ºF (200ºC).

  2. In a large bowl, toss the carrots, beets, and squash with olive oil, fish sauce, honey, salt and pepper until well coated.

  3. Place the vegetables on a baking sheet covered with parchment paper, making sure they do not overlap.

  4. Roast for 45 minutes, or until the vegetables are tender and deliciously caramelized.


Need a little inspiration? We’re ready with a few suggestions.