Source: dLife

Fresh vegetables roasted with brown sugar, soy sauce, thyme, cinnamon, cloves, and ginger.

Servings

2 potatoes, fresh, medium , cut into 1-inch chunks or cut in half lengthwise and sliced crosswise into 1/2-inch-thick semicircles
2 sweet potatoes , peeled and cut into 1-inch chunks or sliced as above
2 medium 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
1 medium zucchini , cut into 1-inch chunks
2 chopped green bell peppers , cut into 1-inch chunks (two different colors is nice)
3 tbsp low sodium soy sauce
1 tbsp canola oil
2 tbsp red wine vinegar
1 tbsp packed dark brown sugar
1 small onions , chopped
0.5 tsp ground thyme
0.5 tsp ground cinnamon
0.5 tsp ground cloves
0.5 tsp black pepper
2 tsp fresh ginger root , grated
1 large garlic cloves , minced
1 chopped fresh green hot chile , coarsely chopped and seeded

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: mix together the rest of the ingredients in a blender or food processor.
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 possibilites 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.