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Ginger-Roasted Vegetables

Nutrition Information
Calories: 280
Total Fat: 2.5g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 15mg
Carbohydrates: 56g
Dietary Fiber: 3g
Sugars: 7g
Protein: 9g
Vitamin A: 2500iu (50%)
Vitamin C: 12mg (20%)
Calcium: 40mg (4%)
Iron: 2.7mg (15%)

Yield: Serves 4. Each serving: 1-1/2 cups.

2 teaspoons honey
1 teaspoon sesame oil
1/2 teaspoon freshly grated ginger root
1/4 teaspoon ground ginger
Pinch cayenne pepper
1/2 pound eggplant, cut into slices or chunks
1 medium onion, quartered
1 medium tomato, quartered
1/4 pound mushrooms, washed and halved
1 large carrot, cut into thick diagonal slices
4 cups brown rice, cooked

In a large bowl, stir together honey, sesame oil, ginger and cayenne. Preheat oven to broil.

Toss vegetables with ginger mixture. Arrange vegetables on a nonstick baking pan; pour the remaining sauce over vegetables. Broil vegetables until browned and tender, about 15 minutes. Serve immediately over cooked brown rice.

This dish goes well with grilled chicken or fish.

Total Preparation & Cooking Time: 30 min. (10 Prep, 20 Cook)

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