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Roasted Vegetables with Asian Honey Ginger Glaze | TheRoastedRoot.net #healthy #vegetarian #recipe
Roasted Vegetables with Asian Honey Ginger Glaze
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Author: Julia
  • 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.