Skip to Content

Roasted Vegetables with Garlic-Ginger Glaze

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 with Asian Garlic-Ginger Glaze | #healthy #vegetarian #recipe #vegan

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:

Roasted Vegetables with Asian Honey Ginger Glaze | #healthy #vegetarian #recipe

The Asian-inspired gingery garlicky honey soy glaze for these veggies: 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.

Roasted Vegetables with Asian Garlic-Ginger Glaze | #healthy #vegetarian #recipe #vegan

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!

Roasted Vegetables with Asian Garlic-Ginger Glaze | #healthy #vegetarian #recipe #vegan

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.

Roasted Vegetables with Asian Honey Ginger Glaze | #healthy #vegetarian #recipe

More Vegetable Side Dishes:

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Roasted Vegetables with Asian Honey Ginger Glaze | #healthy #vegetarian #recipe

Roasted Vegetables with Garlic Ginger Glaze

Course: Side Dish
Cuisine: American, Asian
Keyword: ginger beer, healthy side dish, roasted vegetables
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6 servings
Author: Julia

Roasted Vegetables with Asian-style honey Garlic Ginger Glaze is a unique spin on classic roasted veggies



  • 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


  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.
  4. Roast the vegetables in the preheated oven for 40 minutes, turning once, or until they are cooked through and golden-brown.
  5. 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).
  6. Once vegetables have finished roasting, drizzle or toss them with the garlic-ginger glaze, and serve alongside your main course.
Easy 30-Minute Chana Saag - a classic vegetarian Indian dish | #healthy #vegan #vegetarian #dinner #recipe
Quick and Easy Chana Saag
Maple Walnut Vegan Fudge made with only 3 ingredients | #paleo #dairyfree #dessert #recipe
Maple Walnut Vegan Fudge (Paleo)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Kari Peters

Wednesday 7th of December 2016

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!


Wednesday 7th of December 2016

haha yeahhhh I could easily eat an entire pan of roasted veggies if I let myself!! These sound SOOO good!!

Becky Winkler (A Calculated Whisk)

Wednesday 7th of December 2016

This glaze sounds amazing, and I have all the ingredients already--fellow tamari fan over here!! Can't wait to try this.


Wednesday 7th of December 2016

If everyone binged on roasted vegetables, cancer would be cured, intelligence would increase, and we would have world peace!

Sarah @ Making Thyme for Health

Wednesday 7th of December 2016

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!

This site uses Akismet to reduce spam. Learn how your comment data is processed.