Easy Peasy Honey & Soy Glazed Veggies (with Salmon If You Like)

This one-pot recipe is super easy to assemble and cook, and then clean up on the back end. It's also very flavorful and versatile. It's a great way to use up whatever herbs and veggies you have in the refrigerator.

• Cutting Board
• Sharp Knife
• Sharp Peeler
• Aluminum foil
• Small bowl for mixing the sauce

Ingredients: (These ingredients are per person. Simply multiply the ingredient quantities by the number of diners)

• 1 cup Riced Cauliflower You can buy frozen or mince fresh cauliflower. Do not cook in advance. If you've never riced cauliflower before, here's a quick description: https://www.allrecipes.com/article/create-caulifl...

• 1 cup Kabocha Squash - peeled and sliced. 1/4 inch thick or as thinly as you can slice it - this is where a sharp knife and sharp peeler are handy. Never tried Kobocha Squash before? It's sweet and tasty and it cooks faster than some other hard squashes. For more info see https://www.foodnetwork.com/fn-dish/recipes/how-t...

• 1-2 cups Other veggies that you have lying around. For example.... Cherry Tomatoes, Spinach, Carrots, Peas, Kale, Zucchini... just about any vegetables work here. For larger vegetables, like Brussels Sprouts, do not use them whole - cut them up into thinner pieces that can cook more quickly.

• (optional) 1\4 cup Green Herbs Use any amount of fresh herbs that you have on hand. I like to use Cilantro or the green tops of Scallions.

• (optional) Instead of the Kabocha Squash you can use 1 portion of Salmon or other fish - preferably not an oily fish.

Sauce (Sauce ingredients are per person as well. Multiply quantities by the number of people)

• 2 teaspoons Soy Sauce
• 1 teaspoon Honey
• 1/2 teaspoon minced Ginger or 1/3 teaspoon of Ginger Powder
• 1/2 teaspoon minced Garlic
• (optional) Pinch of Chili Flakes

Garnish

• 1 teaspoon Sesame Oil for drizzling on top
• 1 teaspoon Toasted Sesame Seeds

• Preheat your oven / toaster oven / air fryer to 370 degrees Fahrenheit

• You'll be wrapping all the vegetables in one large piece of aluminum foil. So tear off a large sheet of aluminum foil that will be large enough to wrap up all the ingredients.

• Lay all the riced cauliflower in the center of the aluminum foil.

• Lay all the kabocha squash on top of the riced cauliflower. (or substitute the salmon here)

• Next layer all the other veggies on top of or next to the cauliflower/kabocha layers.

• Mix all the sauce ingredients together and drizzle the sauce all over the vegetables.

• Sprinkle half of the chopped herbs on top. Save the rest of the herbs for garnishing after cooking.

All these wonderful vegetables will steam in the sauce and herbs. The next step is to tightly close up the aluminum foil.

• There's no fancy technique here. Just do what works for you to enclose all the vegetables in aluminum foil.

• Next, tear off another large piece of aluminum foil. Use this to wrap the aluminum foil packet in another layer of foil, to ensure no leaks. By making the packet air tight, the steam will stay inside the packet and cook the ingredients.

• Place packet in your preheated oven / toaster oven / air fryer and cook for 25-30 minutes, or until the kabocha squash is cooked through.

Remove the aluminum packet from the oven and slowly open it up. Be careful as the steam coming out of it is very hot.

Spoon the vegetables onto your plate. Garnish with remaining herbs. Drizzle with the sesame oil and sprinkle the sesame seeds on top.

Depending on how salty the soy sauce is that you're using, you may want to add more salt to taste.

Bon Appetit!