Seasonal roasted vegetables with garlic-ginger glaze is a unique and flavorful side dish for any time of year. Perfect for sharing with family during holiday gatherings.
This post is sponsored by San-J.
Roasted vegetables comprise a great deal of my food intake. I daresay, the majority.
Truly, I find them irresistible. I am happy to make them on the weekly in huge batches to eat throughout the week (if they last that long) at any and every meal.
I definitely have my regular methodology when it comes to vegetable roasting, but when I’m feeling sassy, I’ll spruce them up with a fun n’ frisky sauce, which brings me to my next point:
The Asian-inspired gingery garlicky honey soy glaze for these veggies: game.change.er. Big in flavor, quick and easy to prepare, the sauce bumps up your vegetable consumption experience with hardly any effort.
What is the Difference Between Soy Sauce and Tamari?:
Regular soy sauce is typically made using equal parts soy beans and wheat, whereas tamari soy sauce is made of entirely of soy beans (or sometimes predominantly soy beans and a small amount of wheat). San-J’s approach to tamari is with 100% soy beans, making it naturally gluten-free.
I’ve been using San-J’s Tamari ever since I stopped consuming gluten five years ago. Its quality and flavor is consistent and rich – perfect for adding to any of your stir fry recipes, including in sauces, spreads, and even adding to Asian-inspired soup.
How to Make the Glaze:
Taking the same approach as reducing balsamic vinegar, simply heat the Tamari (or soy sauce), honey, fresh ginger, and garlic in a small skillet on the stove top and bring it to a gentle boil. Allow it to bubble and stir frequently until it has reduced by 1/2 to 2/3 its original volume.
The way I see it, this would make a marvelous side dish for your Christmas feast and is a nice change-up from a traditional roasted veggie dish.
How to Make Roasted Vegetables with Garlic-Ginger Glaze:
The order of operations for this recipe is simple, although it does require some time.
We first chop up all the vegetables (I like leaving the carrots whole just for funsies), coat them with olive oil and a sprinkling of spices, then roast them in the oven until all golden-brown and delicious.
While the vegetables are roasting, we prepare the Asian-style honey ginger glaze, which only takes about 5 minutes. Once the veggies are out of the oven, we drizzle the glaze over the veggies and serve it up!
Recipe Adaptations:
- Use any hearty seasonal vegetables of your choosing. For instance, any bell pepper, pasilla or poblano peppers, bok choy, fennel, beets, butternut squash, acorn squash, zucchini, etc.
- Bump up the heat level of the dish by sprinkling the veggies with a small amount of chipotle powder, cayenne, or red pepper flakes. You can also add more red chili sauce (sriracha) to the glaze recipe for added heat.
- Scale down the amount of vegetables in this recipe if you’re serving 2 or 3.
Place this bad boy on your Christmas menu…your entertaining menu…your life menu. Possibly addiction fairly warned.
More Vegetable Side Dishes:
- Maple Cinnamon Acorn Squash and Brussel Sprouts
- Maple Roasted Butternut Squash and Beets
- Roasted Kabocha Squash with Cinnamon Maple Tahini
- Apple Cider Glazed Roasted Carrots
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Roasted Vegetables with Garlic Ginger Glaze
Ingredients
Roasted Vegetables:
- 1 large sweet potato chopped
- 1 medium yellow onion chopped
- 1 medium turnip chopped
- 1 red bell pepper chopped
- 1 medium parsnip peeled and chopped
- 1 leaves bunch heirloom carrots removed
- 6 baby bella mushrooms 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 sea salt to taste
Asian Garlic-Ginger Glaze:
- 1 tablespoon ginger peeled and grated
- 3 cloves garlic minced
- 1/2 cup San-J Gluten-Free Tamari Soy Sauce reduced sodium recommended
- 2 tablespoons to 3 pure maple syrup or honey to taste
- 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.
Made this for dinner and it was SOOO good.
I was being lazy, and just bought two bags of preached and cut broccoli/cauliflower/carrot mix, and a bag of green beans, and a container of small button mushrooms. the sauce was perfection, and I paired this with a Korean Beef recipe and served Korean Beef bowls with these veg, and kimchi. It was an all around winner. Next time I’ll use Gochujang instead of sriracha to give it more of a Korean flavor. I be this would also be good with the Korean green plum extract instead of maple, and you could even add a little Korean equivalent of fish sauce to up the Unami flavor.
This sauce was SO good on its own though.
gonna add bell pepper and onion next time!
Ooh, I love the idea of using Gochujang! I’ve never tried green plum extract so this sounds like a must try as well! So happy you enjoy the recipe! xoxo
Made this tonight with fried tofu and it was delicious! I don’t think my vegetables needed the full 40 minutes in the oven though. Next time I will take them out sooner. Here’s a little hack: I divided the pans between squash & sweet potatoes on one pan and onions and peppers on the other pan so that I could remove them at different times as well. Thanks for the recipe.
My pleasure, Quinn! So happy you enjoyed it 😀
I’m completely addicted to roasted veggies too, and I pretty much always make them plain, but that’s about to change with this sassy asian glaze!
haha yeahhhh I could easily eat an entire pan of roasted veggies if I let myself!! These sound SOOO good!!
This glaze sounds amazing, and I have all the ingredients already–fellow tamari fan over here!! Can’t wait to try this.
If everyone binged on roasted vegetables, cancer would be cured, intelligence would increase, and we would have world peace!
I guess that saying too much of a good thing really is true, huh? If only our stomachs could break down fiber a little bit quicker. 😉
I’m obsessed with San-J’s Tamari and use it all of the time. I can imagine how good it tastes with the garlic and ginger on these roasted veggies. Pure winter veggie perfection, m’dear!