Orange Curry Roasted Vegetables Recipe

Ingredients

1/4 c. extra-virgin olive oil

1 c. orange juice

1/2 c. soy sauce

1/4 c. finely chopped fresh ginger

1/4 c. light brown sugar

1 1/2 tsp. madras curry powder

2 small acorn squashes (about 1 1/2 pounds)

3 leeks, sliced lengthwise

3 large sweet potatoes (about 2 pounds)

Preparation

Step 1Preheat oven to 475 degrees. Brush a jelly roll pan with olive oil; set aside. In a small saucepan, combine orange juice, soy sauce, ginger, brown sugar, curry powder, and olive oil. Bring to a simmer over medium-low heat and cook 5 minutes; transfer to a medium bowl.Step 2Remove stem ends from squashes. Using a sharp, heavy knife, halve squashes lengthwise; scoop out seeds with a spoon and discard. Cut each half into 3 to 4 wedges. Toss squash in soy mixture and, with a slotted spoon, transfer to prepared pan.Step 3Slice leeks crosswise into 1-inch-long pieces; toss in soy mixture and, with a slotted spoon, transfer to pan with squash. Halve sweet potatoes lengthwise and cut each half into 4 wedges; toss in soy mixture and transfer to pan. Spread vegetables in a single layer and cover pan tightly with foil.Step 4Bake 30 minutes. Remove foil and bake until vegetables are tender when pierced with a knife and edges of the vegetables are browned and slightly crisp, 25 to 30 minutes more.