This recipe is a testament to how a few simple ingredients can be transformed into something truly special. I developed this recipe after spending a wonderfully inspiring weekend at a friend’s farm, where we harvested all the ingredients ourselves, the freshest vegetables I’ve ever tasted! That’s my way of cooking – fresh, simple, flavorful.

The pear-ginger glaze is the star of this dish. It brings a surprising sweetness and a wonderful warmth thanks to the ginger, which perfectly complements the earthy flavors of the roasted vegetables. The balance of sweet, savory, and tangy is something I’ve worked on for a while, and I’m so excited to finally share it with you! The aroma alone will make your kitchen smell like a warm hug.

Roasted Vegetables with a Pear Ginger Glaze

Name: Roasted-Vegetables-with-a-Pear-Ginger-Glaze
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Paleo
Ingredients: 1 cup, chopped Carrots; 1 cup, chopped Parsnips; 1 cup, halved Brussels sprouts; 2 tablespoons Olive oil; to taste Salt; to taste Black pepper; 1/2 cup Pear puree; 1/4 cup Soy sauce; 2 tablespoons Rice vinegar; 1 tablespoon, grated Fresh ginger; 1 tablespoon Honey; 1 teaspoon Sesame oil

This recipe for roasted vegetables with a pear-ginger glaze is a delightful blend of sweet, savory, and earthy flavors. It's easy to make, visually stunning, and perfect for any occasion.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

📖 Instructions

Preheat your oven to 400°F (200°C). This is crucial for getting that perfectly roasted texture and beautiful caramelization.
Wash and prepare your vegetables: Give your carrots, parsnips, and Brussels sprouts a good scrub. Then, peel the carrots and parsnips. Trim the ends off the Brussels sprouts. Chop everything into roughly 1-inch pieces. I like to keep them fairly uniform to ensure even roasting.
In a large mixing bowl, toss the chopped vegetables with 2 tablespoons of olive oil. Season generously with salt and freshly ground black pepper. Don't be shy with the pepper! It really adds flavor.
Prepare the Pear-Ginger Glaze: In a separate mixing bowl, whisk together the pear puree (about 1/2 cup, see note below), 1/4 cup soy sauce (or tamari for gluten-free), 2 tablespoons of rice vinegar, 1 tablespoon grated fresh ginger, 1 tablespoon honey, and 1 teaspoon of sesame oil. Make sure everything is well combined. I love this part – it smells so delicious!
Add the glaze to the vegetables: Pour the pear-ginger glaze over the seasoned vegetables and toss to coat evenly. Make sure every piece is glistening with that amazing glaze.
Spread the vegetables in a single layer in your roasting pan. Don't overcrowd the pan. This is essential for even roasting and to prevent steaming.
Roast for 30-40 minutes, or until the vegetables are tender and slightly caramelized. Flip them halfway through to ensure even cooking. If you like a bit more of a char, you can broil them for the last few minutes.
Once the vegetables are done, remove them from the oven and let them cool slightly. Taste and adjust seasonings if necessary. You might want a little extra salt or pepper after they've rested for a bit.
Serve warm! I personally love to serve these roasted vegetables as a side dish with grilled chicken or fish. They’re also incredible on top of quinoa or rice.
Optional: Garnish with toasted sesame seeds or chopped fresh cilantro for an extra burst of flavor and visual appeal. It's the little touches that make a dish special!

📝 Notes

For the pear puree, simply peel, core, and puree one ripe pear. You can also use store-bought pear puree.
Feel free to adjust the amount of honey to your liking. If you prefer a less sweet glaze, start with 1/2 tablespoon and add more as needed.
Don't over-roast the vegetables, or they will become mushy. It's better to slightly under-roast than over-roast them.
If you don't have sesame oil, you can use another neutral oil instead, such as canola or vegetable oil. But the sesame oil adds a nice nutty flavor.