• 2 large sweet potatoes , peeled and halved
• 1 medium acorn squash , halved, seeds removed
• 2 medium fennel bulbs , trimmed, cut lengthwise into 1/4-inch-thick slices
• 2 medium red onions , cut lengthwise into 1/4-inch-thick slices
• 1/3 cup extra-virgin olive oil
• 1/3 cup balsamic vinegar
• 3 Tbsp. minced fresh ginger
• 3 Tbsp. soy sauce
• 1 large clove garlic , crushed
• 2 tsp. sugar

Preheat oven to 425°. 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 15 1/2" x 10 1/2" 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.