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

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.

Serves 4-6

Inspired by theroastedroot.net