Sesame and Soy-Roasted Fall Vegetables Recipe

Name: Sesame and Soy-Roasted Fall Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon sesame seeds; 1 tablespoon toasted sesame oil; 1 tablespoon granulated garlic; 1/4 cup tamari, soy or Braggs liquid aminos; 1/3 cup extra virgin olive oil; 1 cup butternut squash, peeled and cut into one-inch cubes; 1 sweet potato or garnet yam, peeled and cut into one-inch wedges; 1 cup carrots, peeled and cut into one-inch pieces; 1 medium red onion, cut into 1/8s; 1 parsnip or turnip, one-inch cubes; Twist fresh cracked pepper

Servings: persons

1 tablespoon sesame seeds
1 tablespoon toasted sesame oil
1 tablespoon granulated garlic
1/4 cup tamari, soy or Braggs liquid aminos
1/3 cup extra virgin olive oil
1 cup butternut squash, peeled and cut into one-inch cubes
1 sweet potato or garnet yam, peeled and cut into one-inch wedges
1 cup carrots, peeled and cut into one-inch pieces
1 medium red onion, cut into 1/8s
1 parsnip or turnip, one-inch cubes
Twist fresh cracked pepper

1
The Process
2
Pre-heat oven to 400 degrees.
3
Mix the sesame seeds and oil, extra virgin olive oil, tamari and garlic together.
4
Put all the vegetables in a large bowl and coat with the sesame and soy mix.
5
Spread on an oiled baking sheet, sprinkle with fresh cracked pepper and roast for 20 minutes.
6
Stir vegetables around on the tray with a spatula or wooden spoon and roast for 10-15 more minutes or until golden.
7
If you have extra marinade you can store in the refrigerator for up to two weeks and use on chicken or fish.
8
Great with the sesame and soy-brined chicken.

696

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon sesame seeds, 1 tablespoon toasted sesame oil, 1 tablespoon granulated garlic, 1/4 cup tamari, soy or Braggs liquid aminos, and more.

Yes, Sesame and Soy-Roasted Fall Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sesame and Soy-Roasted Fall Vegetables

How did you like this recipe?

Frequently Asked Questions