I’ve been playing around with different flavors all week. One of my favorites is ginger. I put it on lots of things, from broccoli to oatmeal. It’s no surprise that on a week of testing brussels sprouts I would play around with ginger here too.
Ginger is great. Especially fresh ginger. It has a lovely bite that tantalizes the taste buds and it soothes your tummy at the same time. What’s not to love? In fact, I might have to do an entire post just on how much I love this delicious root.
This recipe came about in an effort to make a sauce to cook vegetables in that would take your everyday side and kick it up to the stratosphere. I started by mixing different things together, from spices to oils until I came up with something I truly loved.
Sesame oil and ginger make an excellent team. The mild nutty flavor of the sesame oil works well with the sweet heat of the ginger. Originally, I had ginger in the sauce but I found that I liked it better mixed in as match sticks with the vegetables. This way the ginger is the primary flavor profile of the dish and the added texture makes the dish really pop.
The recipe takes about an hour to make. Potatoes and beets are dense vegetables that require a long cook time to make tender but I promise you it’s worth it. The beets and sweet potatoes balance out the brussels sprouts and the ginger brings it all together.
I cubed the potatoes to about 1-inch cubes and sliced the beets thin. The recipe also calls for you to add the boiled (I know, I know, yesterday I said don’t boil but sometimes you have to.) vegetables back to the pan and shake it. This is an important step. It roughs up the edges and gives you a really nice crispiness to the outside.
I garnish with a bit of Thai basil but this isn’t necessary. If you can’t find it in your grocery store, you can just skip it or add Italian basil (this is what most of us think of when we hear basil) instead. Just know that they taste very different. Thai basil has a savory, licorice like flavor, and Italian basil is sweet and peppery.
I hope you enjoy! Let me know what you think. I’m always open to trying different things and I’d love to hear from you.
Sesame Ginger Roasted Vegetables
Serves: 4 people
Prep Time:5 min
Cook Time: 1 hour
1 lb. Brussels Sprouts; halved
1 lb. cubed sweet potato
1 lb. sliced beets
¼ cup ginger root cut into thin matchsticks
2 Tbsp rice vinegar
3 Tbsp sesame oil
1 Tbsp chili paste (I use sambal oelek)
2 Tbsp soy sauce
2 cloves minced garlic
¼ Thai basil cut into ribbons (optional)
1.Boil potatoes and beets for about 30 minutes (or until a knife inserted into a potato slides out easily.)
2.Drain and put back in hot pan. Shake to roughen up the edges (Helps the vegetables crisp up in the oven.)
3.Add 1 T of the oil to a cookie sheet and spread in a thin layer. Place in oven.
4.Preheat oven to 400 degrees. (yes, you are preheating the pan in the oven. The hot oil will add a nice crispy edge when the vegetables hit the pan.)
5.Mix together vinegar, remaining oil, garlic, chili paste, and soy sauce; set aside.
6.Mix cooked potatoes and beets with the halved Brussels Sprouts and ginger matchsticks.
7.Toss with the sauce mixture
8.Spread out on hot pan (be careful not to burn yourself here, the oil can splatter.)
9.Bake in 425-degree oven for 30 minutes.
10.Serve hot and garnished with Thai basil
I am not a nutritionist, dietitian, or medical professional of any kind. I am just a regular person sharing my personal journey on a way to a healthier, more satisfying life. Consult with a medical professional before starting any new exercise or diet plan. Please see full disclaimer here.