<http://schema.org/recipeInstructions>
" Preheat oven to 425 degrees F. Cut each sweet potato and squash half into 4 wedges. In a large bowl, combine sweet potatoes, squash, fennel, onions, oil, vinegar, and ginger. Toss to coat. Spray two 15 1/2&amp;quot; x 10 1/2&amp;quot; rimmed baking sheets with nonstick spray. Divide vegetables between baking sheets, spreading in a single layer. Roast until tender and browned, 40 to 50 minutes, turning halfway through cooking time. Meanwhile, in a small bowl, stir together soy sauce, garlic, sugar, and 5 tablespoons water until sugar dissolves. Arrange vegetables on a serving platter. Spoon soy sauce mixture over vegetables. Serve warm or at room temperature."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a181/warm-roasted-vegetable-salad-soy/>