Roasted Vegetables (Turnips and Sweet Potato) with Soba Noodles
Hauntingly good... Roasted root vegetables (any kind) caramelize and develop a wonderful texture and taste... When paired with soba, a full flavored dish is created that also maintains the characteristic lightness of Japanese cooking. 

From the cook book, "Main-course Vegetarian Pleasures" by Jeanne Lemlin (a really great - one dish dinner cookbook! ")

2 tablespoons olive or sesame oil
1 tablespoon tamari soy sauce
2 large (or several small) purple top turnips, (about 1/2 a pound)
   peeled halved, and cut into 3/4 inch slices
1 large (3/4 pound sweet potato) peeled, halved lengthwise, and cut into 1/2 inch slices
2 carrots, peeled, cut in halve crosswise, thick top part cut in halve length wise
2 medium onions, peeled and quartered lengthwise with root intact

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8 ounces soba (buckwheat noodles)
1/2 cup vegetable stock
1 tablespoon tamari soy sauce
1 tablespoon sesame oil
Sesame seeds (optional garnish)

1) Combine the oil and tamari in a large bowl.  Mix in the vegetables and toss to coat them thoroughly.  Marinate for at least
    30 minutes

2) Preheat the oven to 400 degrees

3) Spread the vegetables on a baking sheet so they rest in one layer.  Bake, turning twice, for 25 minutes, or until the vegetables are tender.

4) Meanwhile, bring water to boil in a 3-quart pot.  Cook the soba until tender yet chewy, about 5 minutes

5) While soba is cooking, combine the vegetable stock, tamari, and sesame oil.  Drain the soba and return to the pot.  Pour on the liquid and toss gently.  Serve immediately in large bowls with the vegetables on top.  If desired, garnish with a few sesame
seeds.