Roasted Winter Vegetables with Chili-Soy Glaze
Freshen up your roasted vegetable routine with this spicy-savory glazed version.
2 carrots, peeled and chopped into 1-inch pieces
4-6 baby red beets, peeled and chopped into 1-inch pieces
3 red onions, peeled and chopped into 1-inch pieces
2 small potatoes, washed and chopped into 1-inch pieces
2 Bell peppers, washed and chopped into 1-inch pieces
2 cups baby Shiitake mushrooms, washed
¼ cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons wholegrain mustard
2 tablespoons chili soy sauce
1 clove garlic, peeled and minced
Sea salt and fresh ground pepper
1. On a large sheet pan, combine all the chopped vegetables except the mushrooms, then combine with the olive oil, balsamic vinegar, mustard chili soy sauce and garlic.
2. Season liberally with salt and pepper, then bake in a 400º oven for about 20 minutes until the vegetables are just barely tender. Add the baby Shiitake mushrooms and continue to roast another 10 minutes, until all the vegetables are fully render. Remove from the oven, arrange on a platter and serve warm or at room temperature.