Ingredients
2largesweet potatoes
1mediumacorn squash
2mediumfennel bulbs
2mediumred onions
cupextra virgin olive oil
cupbalsamic vinegar
3tbspfresh ginger,minced
3tbspsoy sauce
1largeclove garlic
2tspsugar
Preparation
Preheat oven to 425 degrees F. Cut each sweet potato and squash half into 4 wedges. In a large bowl, combine sweet potatoes, squash, fennel, onions, oil, vinegar, and ginger. Toss to coat.
Spray two 15½x10½-inch rimmed baking sheets with nonstick spray. Divide vegetables between baking sheets, spreading in a single layer. Roast until tender and browned, 40 to 50 minutes, turning halfway through cooking time.
Meanwhile, in a small bowl, stir together soy sauce, garlic, sugar, and 5 tablespoons water until sugar dissolves. Arrange vegetables on a serving platter.
Spoon soy sauce mixture over vegetables. Serve warm or at room temperature.
