Soy Garlic Roasted Vegetables

Had leftover butternut squash after making some baby food. I decided to take a classic roasted vegetable tray and add some asian flavours. It turned out super amazing, which makes me wonder why I don't cook with butternut squash more often. This garlicky salty and sweet vegetable bake will be a delicious addition to your holiday feast.



Ingredients
1/2 small butternut squash cubed
Equal parts of brussel sprouts halved
3/4 cup cremini mushrooms quartered
2 tbsp brown sugar
2 grated garlic cloves
1.5 tbsp soy sauce
1/2 tsp sesame oil
1/4 tsp salt
1/4 tsp black pepper
1 tbsp oil
sesame seeds and green onion for garnish

1. Preheat your oven to 375 degrees.

2. Prep all the vegetables, wash and peel the butternut squash, remove the seeds and cut into large cubes about the same size as the brussel sprouts.

3. Wash and cut the ends of the brussel sprouts and cut in half.

4. Wash the cremini mushrooms, remove the stems if they are woody. Cut them into quarters if large or half if they are small. You want all the vegetables to be somewhat the same size so they cook evenly.

5. In a large bowl, combine all the prepped vegetables.

6. Add the brown sugar, grated garlic, soy sauce, sesame oil, oil, salt and black pepper. Toss together until everything is well combined.

7. Line a baking sheet with parchment paper, makes for easy clean up later. Pour the vegetables onto the tray and spread out evenly . Bake in the oven for 25-30mins or until the butternut squash is tender.

8. Once its done cooking garnish the vegetables with sesame seeds and finely chopped green onion.

Enjoy