Veggie Tales from the Lemongrass
Roasted Vegetable Medley with Ginger, Lemongrass, and Green Onion Marinade
45 minutes
Serves 4
DinnerVietnameseDairy-freeNut-freeShellfish-freeLow SodiumLow Carb
Herb's take
Inspired by Southeast Asian flavors but done the Herb way: aggressive aromatics, a little science, and glorious caramelization. You’ll learn how to coax out maximum flavor from lemongrass, ginger, and green onions without overpowering the veggies.
Equipment needed
- food processor
Ingredients
Yield
4
Instructions
- 01Preheat the oven to 425°F and line two large baking sheets with parchment paper.
- 02In a food processor, blend the minced lemongrass, grated ginger, and white parts of the sliced green onions with oil, soy sauce, and honey until a rough paste forms.
- 03In a very large bowl, toss carrots, bell pepper, zucchini, and cauliflower with the lemongrass–ginger paste, making sure every piece is well coated.
- 04Spread the vegetables in a single layer on the prepared baking sheets. Don’t crowd them, space equals caramelization.
- 05Roast for 25 minutes, then use a spatula to flip the vegetables and rotate the pans from top to bottom.
- 06Continue roasting for 10–15 minutes more, until veggies are deeply golden and crisp on the edges.
- 07Remove from the oven and immediately drizzle with rice vinegar. Toss gently and adjust seasoning with salt and pepper to taste.
- 08Transfer to a serving platter and garnish generously with sliced green onion tops. Serve hot.
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