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Roasted Vegetables

Kim Campbell
  • 80 minutes
  • Serves 6

INGREDIENTS

2

White Potatoes cut into 1 to 2 inch chunks

2

Sweet potatoes cut into 1-2 inch chunks

2

Carrots peeled and cut into 1 inch chunks

1

Onion cut into wedges

1

Zucchini cut into 1 inch chunks

12 oz

Mushrooms sliced

2

Red bell peppers seeded and cut into 1 inch chunks

7 oz

Extra-firm tofu, cubed

1/4 cup

Low-sodium soy sauce

2 tablespoons s

Red-wine vinegar

1 tablespoon

Maple syrup

1 teaspoon

Molasses

1/2 tsp

Dried thyme

1/2 teaspoon

Ground cinnamon

1/8 teaspoon

Ground cloves

1/2 teaspoon

Black pepper

2 teaspoons s

Finely grated ginger

3

Garlic cloves minced

1

Jalapeño pepper, seeded and minced