1. Preheat the oven to 350 degrees. Cut veggies into similar size pieces. Combine the oil and hoisin, toss with vegetables until coated evenly. Season with salt and pepper.
2. Roast the vegetables in oven until tender, about 45-60 minutes (depending on how small the pieces are) turning the vegetables so that they cook evenly. Season to taste with additional salt and pepper.
Sub other veggies as desired. To accelerate cooking time and carmelization, saute on stovetop first, and optionally add 1/4 c water and cover during first half of cooking time to steam veggies.
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|Serving Size: 1 Serving (183g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 45 (35%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0.2mg||0 %|
|Sodium 197.8mg||7 %|
|Potassium 560.8mg||15 %|
|Total Carbohydrate 20.3g||6 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 14.7g|
|Protein 2g||3 %|
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Calories per serving: 128
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