Roasted Vegetables With Garlic Ginger Glaze Recipe

Roasted vegetables with garlic ginger glaze is a flavorful and healthy dish that combines the natural sweetness of roasted vegetables with a tangy and aromatic glaze. The vegetables are roasted to perfection, bringing out their natural flavors and textures. The glaze, made with garlic, ginger, soy sauce, and honey, adds a delicious umami taste to the dish. This recipe is easy to make and can be served as a side dish or a main course. It is a great way to incorporate more vegetables into your diet and is perfect for a quick and nutritious meal.

3.7
20 Rating -
Rate
Vegdiet
1hr total
20minsPrep
40minsCook
1hr total
20m.Prep
40m.Cook
Roasted Vegetables With Garlic Ginger Glaze
plan
Bookmark

ingredients serve

Ingredients for Roasted Vegetables With Garlic Ginger Glaze Recipe

  • 0.33 cloves Cloves Of Garlic, Minced
  • 0.17 tablespoon Grated Ginger
  • 0.33 tablespoon Soy Sauce
  • 0.17 tablespoon Honey
  • 0.33 tablespoon Olive Oil
  • 0.67 cup Chopped Mixed Vegetables
  • as needed Chopped Fresh Herbs For Garnish

Directions: Roasted Vegetables With Garlic Ginger Glaze Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • STEP 2.In a small bowl, whisk together minced garlic, grated ginger, soy sauce, honey, and olive oil to make the glaze.
  • STEP 3.Place the chopped vegetables (such as carrots, bell peppers, broccoli, and cauliflower) on the prepared baking sheet.
  • STEP 4.Drizzle the glaze over the vegetables and toss to coat evenly.
  • STEP 5.Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
  • STEP 6.Remove from the oven and let them cool for a few minutes before serving.
  • STEP 7.Garnish with chopped fresh herbs, such as parsley or cilantro, if desired.
  • STEP 8.Serve the roasted vegetables as a side dish or as a main course with rice or quinoa.
  • STEP 9.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • You can use any combination of vegetables you like for this recipe.
  • Make sure to cut the vegetables into similar-sized pieces for even cooking.
  • Feel free to adjust the amount of garlic, ginger, soy sauce, and honey in the glaze to suit your taste.

Storage and Serving

  • Leftover roasted vegetables can be reheated in the oven or enjoyed cold in salads or wraps.
  • You can also use them as a filling for sandwiches or quesadillas.
  • Serve the roasted vegetables as a side dish with grilled chicken, fish, or tofu for a complete meal.
Nutrition
value
446
calories per serving
8 g Fat5 g Protein86 g Carbs6 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    5g
  • Carbs
    86g
  • Fiber
    6g

MacroNutrients

  • Carbs
    86g
  • Protein
    5g
  • Fiber
    6g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    101mg
  • Iron
    5mg
  • Vitamin A
    2733mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    59mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    45mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    150mg
  • Manganese
    2mg
  • Phosphorus
    155mg
  • Selenium
    3mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp