Sheet Pan Root Vegetable and Tempeh Bake

1. Prep and Preheat

1. Preheat your oven to 200°C (180°C fan / Gas Mark 6) and line a large rimmed baking sheet with parchment paper.
2. In a small bowl, whisk together the gluten-free tamari, maple syrup, Dijon mustard, 1 tablespoon of olive oil, and garlic powder to make the glaze.

2. Toss the Vegetables and Tempeh

1. Place the cubed tempeh in a shallow bowl, spoon over half of the maple-tamari glaze, and toss gently to coat. Set aside for 5 minutes.
2. In a large mixing bowl, toss the sweet potato, parsnips, and beetroots with the remaining 2 tablespoons of olive oil, fine sea salt, and black pepper until evenly coated.

3. Roast on the Sheet Pan

1. Spread the seasoned root vegetables in a single, even layer across the prepared baking sheet. Leave a little space scattered around for the tempeh.
2. Distribute the marinated tempeh cubes into the open spaces between the vegetables.
3. Roast in the preheated oven for 25 to 30 minutes, tossing everything halfway through, until the root vegetables are fork-tender and the tempeh is crisp and browned at the edges.

4. Finish and Serve

1. Remove the sheet pan from the oven and immediately drizzle the remaining maple-tamari glaze over the warm vegetables and tempeh.
2. Scatter fresh chopped parsley over the top and serve straight from the pan or transfer to a warm serving platter.