ginger tamari dressing

 

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 (or regular 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