Roasted Vegetables with Asian Garlic-Ginger Glaze
Forget going out to eat or ordering takeout every time you crave Asian food. Try making Roasted Vegetables with Asian Garlic-Ginger Glaze at home. This recipe makes 6 servings with 197 calories, 5g of protein, and 8g of fat each. For $1.23 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. It works best as a side dish, and is done in about 1 hour. 92 people were impressed by this recipe. If you have maple syrup, ginger, sea salt, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by The Roasted Root. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is awesome. Roasted Winter Vegetables With A Maple-ginger Glaze, Asian Spice Rubbed Ribs with Plum-Ginger Glaze, and Soba Noodles with Sauteed Vegetables and Asian Ginger Sauce are very similar to this recipe.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
6 baby bella mushrooms, chopped
1 bunch heirloom carrots, leaves removed
1 teaspoon chili powder
2 teaspoons red chili sauce (such as sriracha)
3 cloves garlic, minced
2 teaspoon garlic powder
1 tablespoon ginger, peeled and grated
2 cups green beans, trimmed
2 teaspoons Herbs de Provence or Italian Seasoning
2 to 3 tablespoons pure maple syrup or honey, to taste
3 tablespoons olive oil
1 medium parsnip, peeled and chopped
1 red bell pepper, chopped
1 teaspoon sea salt, to taste
1 large sweet potato, chopped
1/2 cup San-J Gluten-Free Tamari Soy Sauce (reduced sodium recommended)
1 medium turnip, chopped
1 medium yellow onion, chopped
Equipment:
oven
casserole dish
baking sheet
frying pan
whisk
Cooking instruction summary:
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.
Step by step:
1. Preheat the oven to 400 degrees F.
2. 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.
3. 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.
4. 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:
covered percent of daily need
