Szechuan Roasted Fall Vegetables (WFPBNOGF)
Prep Notes
Preheat the oven to 375 degrees.
Cooking Time
10 to 15 minutes
Yields
4-6
Ingredients
1 cup 1-inch butternut squash cubes
1 small sweet potato or garnet yam, cut into 1-inch wedges
1 cup carrots, peeled and cut into 1-inch pieces
1 medium red or yellow onion, cut into eighths
1 small parsnip or turnip, cut into 1-inch rounds
1 tablespoon five-spice powder
2 tablespoons low-sodium soy sauce
Freshly ground black pepper to taste
Directions
Put all the vegetables in a large bowl and coat them with the five-spice powder, soy sauce, and pepper. Spread them on a baking sheet sprayed with nonstick cooking spray and roast for 20 minutes. Turn the vegetables and roast them for another 10 to 15 minutes until golden brown.
Credit
Dean Ornish's The Spectrum