Sesame and Soy-Roasted Fall Vegetables

Name: Sesame and Soy-Roasted Fall Vegetables
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 1
Cuisine: Global
Ingredients: 1 serving butternut squash; 1 serving carrots; 1 serving extra virgin olive oil; 1 serving garlic; 1 serving parsnip; 1 serving pepper; 1 serving red onion; 1 serving sesame oil; 1 serving sesame seeds; 1 serving sweet potato; 1 serving tamari

Sesame and Soy-Roasted Fall Vegetables

Sesame and Soy-Roasted Fall Vegetables might be just the side dish you are searching for. This recipe serves 1. One serving contains 338 calories, 4g of protein, and 32g of fat. Head to the store and pick up garlic, carrots, sweet potato, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes around 1 hour.

Instructions

The Process

Pre-heat oven to 400 degrees.

Equipment you will use

Oven

Mix the sesame seeds and oil, extra virgin olive oil, tamari and garlic together.

Ingredients you will need

Extra Virgin Olive Oil

Sesame Seeds

Garlic

Tamari

Cooking Oil

Put all the vegetables in a large bowl and coat with the sesame and soy mix.

Ingredients you will need

Vegetable

Sesame Seeds

Equipment you will use

Bowl

Spread on an oiled baking sheet, sprinkle with fresh cracked pepper and roast for 20 minutes. Stir vegetables around on the tray with a spatula or wooden spoon and roast for 10-15 more minutes or until golden.

Ingredients you will need

Cracked Pepper

Vegetable

Spread

Equipment you will use

Baking Sheet

Wooden Spoon

Spatula

If you have extra marinade you can store in the refrigerator for up to two weeks and use on chicken or fish. Great with the sesame and soy-brined chicken.

Ingredients you will need

Marinade