Orange-Curry Roasted Vegetables

1. 1

   Preheat oven to 475 degrees.

2. 2

   Brush a jelly roll pan with olive oil; set aside.

3. 3

   In a small saucepan, combine orange juice, soy sauce, ginger, brown sugar, curry powder, and olive oil.

4. 4

   Bring to a simmer over medium-low heat and cook 5 minutes; transfer to a medium bowl.

5. 5

   Remove stem ends from squashes.

6. 6

   Using a sharp, heavy knife, halve squashes lengthwise; scoop out seeds with a spoon and discard.

7. 7

   Cut each half into 3 to 4 wedges.

8. 8

   Toss squash in soy mixture and, with a slotted spoon, transfer to prepared pan.

9. 9

   Slice leeks crosswise into 1-inch-long pieces; toss in soy mixture and, with a slotted spoon, transfer to pan with squash.

10. 10

    Halve sweet potatoes lengthwise and cut each half into 4 wedges; toss in soy mixture and transfer to pan.

11. 11

    Spread vegetables in a single layer and cover pan tightly with foil.

12. 12

    Bake 30 minutes.

13. 13

    Remove foil and bake until vegetables are tender when pierced with a knife and edges of the vegetables are browned and slightly crisp, 25 to 30 minutes more.

* Per serving · 4 servings · Values may vary.

No additional tips available.