Roasted Winter Vegetables

Roasted Winter Vegetables

This is a recipe I’ve been making for years.  Chop up any combination of root vegetables, winter squash, etc.  For Valentine’s Day, we used:

  • potatoes, carrots, jerusalem artichokes, cabbage, sweet potatoes, brussels sprouts.

Put in a big bowl.  Make lots, this makes good leftovers.  Next, make the sauce.  This should cover about 3 cups of veggies, make more if you have more veggies.

  • 3 T. soy sauce
  • 1 T. vegetable oil
  • 2 T. red wine vinegar
  • 1 T. packed brown sugar
  • 1 small onion, coarsely chopped
  • 1/2 t. dried thyme
  • 1/2 t. ground cinnamon
  • 1/2 t. ground cloves
  • 1/2 t. ground black pepper
  • 2 t. grated fresh ginger root
  • 1 large garlic clove, minced or pressed
  • 1 fresh green chile, coarsely chopped
  • On this day I added cilantro and lime juice, because I had them.

Toss with the veggies.  Spread out on one or two cookie sheets and bake at 400 for about 45 minutes, stirring occasionally.


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