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Warm Roasted Vegetable Salad

  • 6servings

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA
MineralsMagnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 large sweet potatoes , peeled and halved

  2. 1 medium acorn squash , halved, seeds removed

  3. 2 medium fennel bulbs , trimmed, cut lengthwise into1/4-inch-thick slices

  4. 2 medium red onions , cut lengthwise into1/4-inch-thick slices

  5. 1/3 cup(s) exta-virgin olive oil

  6. 1/3 cup(s) balsamic vinegar

  7. 3 tablespoon(s) minced fresh ginger

  8. 3 tablespoon(s) soy sauce

  9. 1 large garlic clove , crushed

  10. 2 teaspoon(s) sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees F. 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.

  2. Spray 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.

  3. Meanwhile, 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.

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