Roasted Vegetables with Asian Honey Ginger Glaze

• Vegetarian

• Produce

  • 6 Baby bella mushrooms
  • 3 cloves Garlic
  • 2 tsp Garlic powder
  • 1 tbsp Ginger
  • 2 cups Green beans
  • 1 bunch Heirloom carrots
  • 1 Parsnip, medium
  • 1 Red bell pepper
  • 1 Sweet potato, large
  • 1 Turnip, medium
  • 1 Yellow onion, medium

• Condiments

  • 2 tbsp Maple syrup or honey, pure
  • 2 tsp Red chili sauce
  • 1/2 cup San-j gluten free tamari soy sauce

• Baking & Spices

  • 1 tsp Chili powder
  • 2 tsp Herbs de provence or italian seasoning
  • 1 tsp Sea salt

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on theroastedroot.net

Description

Directions

• Preheat the oven to 400 degrees F.
• Spread the chopped vegetables over two large baking sheets (or use one large casserole dish if you dont 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.