Roasted Winter Vegetables with a Spicy Soy Balsamic Glaze
A spicy and flavorful way of enjoying those winter vegetables! This dish comes together easily and can be prepped ahead of time for a quick side for any meal!
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!