Roasted Vegetables with Garlic Ginger Glaze
These roasted vegetables combine sweet potatoes, bell peppers, mushrooms, green beans, and root vegetables with a warm seasoning of Herbs de Provence, chili, garlic powder, and sea salt, resulting in tender and caramelized pieces. The dish is finished with an Asian-inspired garlic-ginger glaze made by reducing tamari, maple syrup, ginger, garlic, and chili sauce to a thick, flavorful topping. The roasting method brings out the natural sweetness and depth from the diverse vegetables while the glaze adds a contrasting tangy-spicy dimension.
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
Nutrition Facts
Serving: 4 to 6 Servings
Amount Per Serving
Calories 347
% 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.