Roasted Vegetables with Garlic Ginger Glaze
User Reviews
4.5
Roasted Vegetables with Garlic Ginger Glaze
Description
Roasted Vegetables with Garlic Ginger Glaze features a medley of root and garden vegetables that are tossed with olive oil and a blend of herbs and spices before roasting at 400 degrees Fahrenheit until golden and tender. The glaze is a separate reduction of tamari soy sauce, grated ginger, minced garlic, maple syrup, and chili sauce, which cooks down and thickens, providing a balanced sweet and savory complement to the vegetables. The texture of the vegetables is enhanced by roasting, resulting in slightly crisp edges and soft interiors. This glaze can be drizzled over the vegetables before serving or served on the side for added flavor intensity.
The combination of seasonal vegetables and the uniquely spiced Asian glaze makes this preparation suitable as a flavorful side dish for a variety of meals. It pairs well with grains or proteins that benefit from a sweet-savory enhancement. The diverse vegetable selection ensures a broad range of textures and flavors—from the earthiness of turnip and parsnip to the sweetness of bell peppers and the umami in mushrooms.
While the vegetables roast, preparing the glaze allows efficient use of time, and its thickening continues off heat, giving a sticky, rich coating option. Roasted vegetables can be kept warm or reheated, though the glaze is best added fresh to preserve its texture and brightness.
Ingredients
Roasted Vegetables:
- 1 sweet potato chopped, large
- 1 yellow onion chopped, medium
- 1 turnip chopped, medium
- 1 red bell pepper chopped
- 1 parsnip peeled and chopped, medium
- 1 leaves heirloom carrot removed, bunch
- 6 baby bella mushroom chopped
- 2 cups green beans trimmed
- 3 tablespoons olive oil
- 2 teaspoons herbs de Provence or Italian seasoning
- 2 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon salt to taste, sea salt
Asian Garlic-Ginger Glaze:
- 1 tablespoon ginger peeled and grated
- 3 cloves garlic minced
- 1/2 cup tamari soy sauce reduced sodium recommended, San-J gluten-free brand
- 2 tablespoons pure maple syrup to taste, or honey, up to 3
- 2 teaspoons red chili sauce such as sriracha
Instructions
- Preheat the oven to 400 degrees F.
- Spread the chopped vegetables over two large baking sheets (or use one large casserole dish if you don't have two baking sheets). Note: you can leave the carrots whole, or chop them.
- Drizzle vegetables with olive oil and sprinkle with Herbs de Provence (or Italian seasoning), chili powder, garlic powder, and sea salt. Use your hands to toss the vegetables until everything is well-coated.
- Roast the vegetables in the preheated oven for 40 minutes, turning once, or until they are cooked through and golden-brown.
- While the vegetables are roasting, prepare the Asian Garlic-Ginger Glaze. Simply add all of the ingredients to a small skillet and bring to a full (but controlled) boil. Reduce the heat to a gentle boil and cook until reduced by half, whisking frequently, about 4 to 6 minutes. Remove the glaze from the heat and set aside until ready to use (Note: as the glaze sits, it will continue to thicken).
- Once vegetables have finished roasting, drizzle or toss them with the garlic-ginger glaze, and serve alongside your main course.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 Servings
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 347kcal | 17% |
| Carbohydrates | 38g | 13% |
| Protein | 15g | 30% |
| Fat | 15g | 23% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
