Roasted Winter Vegetables with a Spicy Soy Balsamic Glaze
A great way to mix up your typical vegetable side dish! This unique combination of soy and balsamic creates a great umami like flavor that highlights the leeks, balanced perfectly against the sweet squash!
Good, clean eating! The leek is a great vegetable to cook with-bringing flavors of garlic and onion, you can embrace of either depending on how you prepare them. No matter which direction you choose to go with seasoning, the biggest cooking trick is proper cleaning! A leek has many layers of tight leaves, which easily holds natural dirt, and can prove to be a challenge to thoroughly clean. In this dish, when you slice the leek in half, the stem opens up and you can run the stalk under water while carefully fanning the layers, removing any hidden dirt. Not only does this slice the leek into serving sizes, but is a much easier way to clean without jeopardizing structure!
An unlikely pair. As I was pulling ingredients out of the cupboard to play with a sauce for this dish, I grabbed my bottle of amino acids and put more in with the olive oil than I was planning to use. The result was a little more salt flavor that resembled a base for a stir fry, rather than a generic side dish. Thinking of what to use to balance this, my eyes fell on the vinegars. Next to this was a bottle of balsamic ‘glaze’, which is already reduced balsamic vinegar, that brings not only the vinegar taste, but a bit of a sweet flavor brought on after the reduction. By adding about half the quantity that I used of aminos, the result was a more neutral yet extremely flavorful sauce that soaked in perfectly to these crispy roasted vegetables!
Looking for other ways to cook with brussel sprouts? Try these other recipes:
Shredded Brussel Sprout and Kale Salad with a Lemon Dijon Vinaigrette
Roasted Brussel Sprouts with Bacon
Charred Brussel Sprout Salad with a Tahini Beet Dressing
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Roasted Winter Vegetables with a Spicy Soy Balsamic Glaze
Equipment
- Kitchen knife
- Baking sheet
- Mixing bowl
Ingredients
Sauce
- 2 tsp Olive Oil
- 2 tsp Soy or Liquid Aminos
- 1 tsp Reduced Balsamic Vinegar (or glaze)
- 1 tbsp Chili Garlic Sauce Brand name-found by Siracha. Could also simmer down chili peppers with seeds included and a clove of minced garlic.
- 1/4 squeezed Lemon
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- Coarse Pepper
Vegetables
- 1 medium Acorn Squash
- 2-4 stalks Leeks
- 12 medium Brussel Sprouts
Instructions
- Preheat oven to 400. Cut acorn squash in half, spoon out the insides, and slice into thin half circles, about 1/2 inch wide. Clean brussel sprouts and slice in half.
- In mixing bowl, add squash and brussel sprouts, drizzle with olive oil, salt and pepper, and toss to coat. Spread on baking sheet and place in oven. Flip/toss periodically as they cook, about 20 minutes.
- While the vegetables are roasting, slice leeks in fourths lengthwise. Carefully run under water and spread leaves as you go, being sure to get between all layers. Using mixing bowl, gently massage a little olive oil and salt on them.
- When sprouts and squash are almost roasted, remove from oven and lay the leeks on the baking sheet. Return to oven for about 5 minutes, turning halfway through. Cook just enough for leeks to become tender and slightly browned on the edges.
- In mixing bowl, combine all ingredients for sauce, adjusting to taste (may need a little more or less soy/aminos depending on which you are using).
- Removing the pan from the oven, plate the vegetables and drizzle liberally with the sauce. Serve immediately and enjoy!
