A simple, nourishing, recipe combining roasted root vegetables with a tangy ginger tamari dressing. Choose a variety of vegetables for a rainbow of colors. I recommend making plenty for leftovers – the flavors get better!
The suggested vegetables for this recipe are flexible – use what you have and what you enjoy – a little of this, and a little of that. Perfect way to try new varieties. Click here for a Roasted Winter Vegetables with Ginger Tamari Dressing easy-to-print file.
My friend Krista Rahm from Forrest Green Farm shared this recipe with me.
Suggested Vegetables:
Sweet potato
Acorn squash
Butternut squash
Cauliflower
Onion
Celery
Fennel bulb
Turnip
Carrot
*Beets – roast beets separately to avoid bleeding purple over the other vegetables
– wrap beets in foil, roast at 450 degrees until soft when pierced with a knife. Cool, peel skins, and chop, adding to other vegetables at the end.
To Make Dressing:
The first time I made this, there wasn’t enough of the dressing, so now I make double – 1/2 for the roasting and 1/2 for serving. If you want extra dressing, double the recipe below.
1/2 cup brown rice vinegar
1/2 cup orange juice
2 tablespoons olive oil
2 tablespoons grated fresh ginger
2 tablespoons maple syrup
2 tablespoons tamari
1 teaspoon thyme
salt and pepper to taste
Place all the dressing ingredients in a jar and mix well.
Directions:
Line a roasting pan with foil.
Cut the vegetables into cubes. With half the dressing, toss the vegetables.
Roasting time will vary, depending on your vegetables – at least an hour typically. Check periodically for tenderness.
Add remaining dressing when ready to serve.
Serving Suggestions:
These roasted vegetables make a great side dish, and the flavor improves as leftovers. Also excellent served over salad, rice, quinoa, in a wrap, or on bread for a veggie sandwich.
Do you have a favorite winter vegetable recipe?
~Michelle
We SO love roasted vegetables–a fave, easy supper, and I always make enough for leftovers. Going to try your tamari ginger dressing, and I have a couple of questions. I no longer use rice vinegar (or rice syrup) due to the arsenic in so much rice today. Could you suggest another vinegar you think would work without overwhelming the rest of the ingredients? Also, is that fresh or dried thyme?
Thanks for an inspiring recipe. I’ll share it later today on social media as my pick for #RecipeOfTheDay.
Oh Kathryn, did you have to remind me of the arsenic in the rice? ; 0
I think a balsamic vinegar would be nice, but I would reduce the amount so it doesn’t overpower the other flavors. White wine vinegar too. I used fresh thyme because I had it on hand, but dried works and you can adjust the amount how you like. The recipe is flexible for sure.
Thanks for getting back so quickly. White wine vinegar would work, I think. I love fresh thyme, don’t you? This dressing is going to be so good!
I love this! Roasted veggies are the best way we can fit more nutrients in our diet. My 2 year old gobbles them up easily and actually prefers them to just the plain ones we sometimes have at dinner. Thanks so much for sharing this great recipe for us on #shineblohop, Michelle. Always happy to have you with us!
This sounds so divine! 🙂
It’s a lovely way to enjoy our vegetables!