Three-Cup Vegetables

cooking.nytimes.com

2 tablespoons canola or other neutral oil

6 cups root vegetables, such as carrots, parsnips, sweet potatoes and-or turnips, cut into ¼-inch slices and halved or quartered if large (about 2 pounds)

1 (1-inch) piece ginger, peeled and thinly sliced

10 garlic cloves, smashed and peeled

¾ cup Chinese rice wine

6 tablespoons low-sodium soy sauce

3 tablespoons toasted sesame oil

2 tablespoons dark brown sugar

2 dried chiles, like chiles de árbol, or ¼ teaspoon red-pepper flakes

2 cups fresh basil leaves, torn if large

Directions at cooking.nytimes.com

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