Home Cooks > Recipes > Winter Roasted Vegetables
Yield: Yield: 4 to 6 servings 3 pounds mixed vegetables (red potatoes, onions,
carrots, turnips and/or zucchini)
Nonstick cooking spray
3 tablespoons Kikkoman Ponzu
3 tablespoons vegetable oil
1 large clove garlic, pressed
- Cut vegetables into 1-1/2-inch chunks. Place vegetables in large, shallow foil-lined 15 x 10-inch baking pan sprayed with cooking spray.
- Combine ponzu, oil and garlic; pour over vegetables and toss to coat all pieces well. Spread vegetables out into single layer in pan.
- Bake in 425°F. oven 25 minutes. Turn pieces over. Cook 20 to 25 minutes longer, or until vegetables are browned and fork-tender.
- Serve with additional ponzu for dipping, if desired.