Orange-Curry Roasted Vegetables
The vegetable glaze can be adapted to suit whatever vegetables are in season. With summer zucchini and peppers, for example, fresh herbs could replace the spicy curry powder and lemon could be substituted for the orange.
Servings: Serves 6
Ingredients
Directions
Preheat oven to 475°. Brush a jelly roll pan with olive oil; set aside. In a small saucepan, combine orange juice, soy sauce, ginger, brown sugar, curry powder and olive oil. Bring to a simmer over medium-low heat and cook 5 minutes; transfer to a medium bowl.
Remove stem ends from squashes. Using a sharp, heavy knife, halve squashes lengthwise; scoop out seeds with a spoon and discard. Cut each half into 3 to 4 wedges. Toss squash in soy mixture and, with a slotted spoon, transfer to prepared pan.
Slice leeks crosswise into 1-inch-long pieces; toss in soy mixture and, with a slotted spoon, transfer to pan with squash. Halve sweet potatoes lengthwise and cut each half into 4 wedges; toss in soy mixture and transfer to pan. Spread vegetables in a single layer and cover pan tightly with foil.
Bake 30 minutes. 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.
Remove stem ends from squashes. Using a sharp, heavy knife, halve squashes lengthwise; scoop out seeds with a spoon and discard. Cut each half into 3 to 4 wedges. Toss squash in soy mixture and, with a slotted spoon, transfer to prepared pan.
Slice leeks crosswise into 1-inch-long pieces; toss in soy mixture and, with a slotted spoon, transfer to pan with squash. Halve sweet potatoes lengthwise and cut each half into 4 wedges; toss in soy mixture and transfer to pan. Spread vegetables in a single layer and cover pan tightly with foil.
Bake 30 minutes. 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.
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