Roasted root vegetable marinade

2 part olive oil
1 part tamari or Bragg’s
1 part balsamic vinegar
Black pepper and herbs/spices (basil, rosemary, oregano, marjoram, thyme)

Whisk until mixed. Pour over cut roots in large bowl & stir to coat. Spread on baking pans, cook ~ 1h. At 400°, stirring every 20 min. to prevent sticking.