Source: dLife

Sweet potatoes, zucchini, and peppers sauteed in a sweet ginger soy dressing.

Servings

2 sweet potatoes , peeled and cut into 1-inch chunks or sliced as above
2 fresh carrots , peeled and cut into 1-inch chunks or cut on the diagonal into 1/2-inch-thick slices
1 large onion , cut into wedges
2 medium zucchini , cut into 1-inch chunks
2 chopped green bell peppers , cut into 1-inch chunks
0.33 low sodium soy sauce
0.33 cup rice vinegar
1 tbsp fresh ginger root , grated
1 tbsp light honey
0.5 oz toasted sesame oil (1 Tbsp)
3 tbsp minced garlic
0.5 oz anise seed , ground (1/2 tsp)

1 Preheat the oven to 425 degrees F.
2 Parboil the potatoes, sweet potatoes, and carrots in enough boiling water to cover, for 2 minutes. Drain and combine with the onion, zucchini, and bell pepper.
3 Make the marinade: whisk together the soy sauce, vinegar, ginger, honey, sesame oil, garlic, and anise.
4 Toss the vegetables with the marinade. Place vegetables on a baking sheet and roast, stirring every 15 minutes, until all the vegetables are tender, about 45 minutes.

The possibilities are endless when it comes to roasted vegetables, but choose at least four vegetables, keeping in mind color, texture, and flavor. Possibilities include potatoes, sweet potatoes, carrots, zucchini, yellow squash, mushrooms, eggplant, parsnips, turnips, bell peppers, asparagus, winter squash, and onions. Leave out the potatoes to lower the carb count .