​Ingredients

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• Four cups of mixed veggies. Shelleena used golden potatoes, carrots, sweet potatoes, and yellow onions. You can use pretty much any combination that sounds good to you though!

• 1/4 cup expeller-pressed canola oil

• 1 jar Zesty Orange Ginger sauce

• Salt and pepper

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Directions

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1. Preheat oven to 350º.

2. Cut up veggies into evenly-sized pieces (this is important so that they all cook at the same speed); around 1" is good for this kind of a dish.

3. Place in a bowl and add oil and a couple pinches of salt and pepper. Toss or stir until thoroughly blended

4. Place veggies on a 9x13 baking pan, lined with parchment paper if desired for easier cleanup; gently shake the pan to create an even layer of veggies.

5. ​Place in the oven and let cook for 20 minutes.
6. Remove from oven, pour Zesty Orange Ginger sauces over the veggies (stirring a little to help coat), and place back in oven.
7. Continue cooking until potatoes are fork tender (approximately one more hour)
   • *Note - You can cook this dish at 425* if desired; just be sure to reduce the times and keep an eye on the veggies to prevent burning (I'd recommend stirring them every 15 minutes or so)