Ingredients
2 large sweet potatoes
1 medium acorn squash
2 medium fennel bulbs
2 medium red onions
c. extra-virgin olive oil
c. balsamic vinegar
3 tbsp. minced fresh ginger
3 tbsp. soy sauce
1 large clove garlic
2 tsp. sugar
Preparation
Step 1Preheat oven to 425 degrees. Cut each sweet potato and squash half into 4 wedges. In a large bowl, combine sweet potatoes, squash, fennel, onions, oil, vinegar, and ginger. Toss to coat.Step 2Spray two 15 1/2" x 10 1/2" rimmed baking sheets with nonstick spray. Divide vegetables between baking sheets, spreading in a single layer. Roast until tender and browned, 40 to 50 minutes, turning halfway through cooking time.Step 3Meanwhile, in a small bowl, stir together soy sauce, garlic, sugar, and 5 tablespoons water until sugar dissolves. Arrange vegetables on a serving platter. Spoon soy sauce mixture over vegetables. Serve warm or at room temperature.
