Sticky Hoisin Fall Roasted Vegetables
What You Will Need
Ingredients
- 3 carrots, peeled and sliced in half lengthwise
- 3 cups brussels sprouts, halved
- 1 acorn squash, cut into ½ inch slices
- 4 Tbsp. olive oil
- 2 heads garlic, tips cut off
Seasoning
- 3 Tbsp. Lee Kum Kee Hoisin Sauce
- salt and pepper, to taste
Made with
Lee Kum Kee products
How to make it
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Preheat the oven to 425˚F. Line a larger baking sheet with aluminum foil.
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Divide each of the carrots, brussels sprouts, and acorn squash into separate bowls. Add 1 tablespoon of olive oil and 1 tablespoon of Lee Kum Kee Hoisin Sauce to each bowl. Season with salt and pepper and toss the vegetables together until well coated. Add the garlic into a separate bowl and coat it with the remaining tablespoon of olive oil and season with salt and pepper.
-
Spread the vegetables out onto the prepared baking sheet, grouping them by the types of vegetables. Bake them in the oven for about 20-25 minutes. Test to see if the vegetables are tender. If so, remove them from the baking sheet. If some of the vegetables need more cooking time, place them back into the oven to cook for an additional 10-15 minutes until tender. Enjoy!
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