Ingredients with Measurements:
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 1 large red onion, cut into wedges
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups butternut squash, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons molasses
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Special Equipment Needed:
- Baking sheet
- Parchment paper
- Mixing bowl
Step-by-Step Instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a mixing bowl, whisk together olive oil, soy sauce, molasses, garlic powder, smoked paprika, salt, and pepper.
4. Add sweet potato, red onion, Brussels sprouts, and butternut squash to the mixing bowl and toss until well coated.
5. Spread the vegetables in a single layer on the prepared baking sheet.
6. Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and caramelized.
7. Remove from the oven and let cool for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 182
Fat: 6g
Carbohydrates: 32g
Fiber: 6g
Protein: 4g
Substitutions for ingredients:
- You can use any root vegetables of your choice instead of sweet potato and butternut squash.
- You can use honey instead of molasses.
- You can use regular paprika instead of smoked paprika.
Variations:
- Add some chopped fresh herbs like thyme or rosemary for extra flavor.
- Add some chopped nuts like pecans or almonds for crunch.
- Add some dried cranberries or raisins for sweetness.
Tips and Tricks:
- Cut the vegetables into similar sizes to ensure even cooking.
- Toss the vegetables in the sauce right before roasting to prevent them from getting too soggy.
- Use a silicone spatula to toss the vegetables gently to avoid breaking them.
Storage Instructions:
Store the leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the roasted vegetables in the oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the roasted vegetables on a platter and garnish with some fresh herbs.
Garnishes:
Fresh herbs like thyme or rosemary.
Pairings:
This dish pairs well with grilled chicken or fish.
Suggested Side Dishes:
Serve the roasted vegetables with some steamed rice or quinoa.
Troubleshooting Advice:
- If the vegetables are not caramelizing, increase the oven temperature to 425°F and roast for an additional 5-10 minutes.
- If the vegetables are getting too brown, cover the baking sheet with foil halfway through the cooking time.
Food Safety Advice:
Make sure to wash the vegetables thoroughly before cutting and cooking them.
Food History:
Roasted vegetables have been a staple in many cultures for centuries. The combination of soy sauce and molasses is a popular flavor profile in Asian cuisine.
Flavor Profiles:
The soy sauce and molasses give the vegetables a sweet and savory flavor with a hint of smokiness from the paprika.
Serving Suggestions:
Serve the roasted vegetables as a side dish or as a main course with some protein.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Sweet, Tangy, Umami, Caramelized