Crispy Vegetables with Ginger, Honey & Butter
Side dishes can taste different every time you serve them. This easy and quick sauce adapted from Bon Appetit adds interesting flavour to your choice of roasted vegetables. Play around with the balance of ginger and honey to find the taste that suits you best. Oven and air fryer instructions are both included.
Time: 30 minutes
Serves: 2
Ingredients
Suggested vegetables:
Brussels sprouts, trimmed and halved
Carrots
Parsnips
Broccoli
Cauliflower
Turnip
2 tablespoons plus 2 teaspoons olive oil and more, as needed
1 teaspoon salt or 1/2 teaspoon kosher salt, plus more as required
1 tablespoon plus 1½ teaspoons finely chopped peeled ginger
1 1/2 teaspoons ground turmeric
1/3 cups honey
4 tablespoons cold, unsalted butter, cut into cube
1/2 teaspoon (or more crushed red pepper flakes OR 1/2 teaspoon ground chili pepper, or according to your taste
1 -4 tablespoons lemon juice, according to your taste
Oven Method
Preheat the oven to 400 degrees.
Chop the vegetables in large chunks. Spread them on a baking sheet and drizzle with the olive oil. Toss the vegetables until they are thoroughly coated. Season the vegetables with salt.
Bake the vegetables in the oven for 15-25 minutes, turning once or twice, until they are cooked and the edges turn crispy brown.
While the vegetables are roasting, heat the remaining 2 teaspoons of oil in a small saucepan over medium.
Add the ginger and turmeric and cook, stirring, until it is fragrant and the ginger is slightly softened, about 1 minute.
Add the honey, butter, red pepper flakes (add more for extra heat), and 1 teaspoon salt or 1/2 teaspoon kosher salt.
Whisk until emulsified, about 1 minute. Increase the heat to medium-high and whisk in the lemon juice (mixture will bubble up quite a bit, then settle).
Cook, whisking constantly, until the sauce is thickened enough to coat the back of a spoon, about 2 minutes. Adjust the amount of lemon or honey, according to your preference. Remove the sauce from the heat.
Transfer the vegetables to a serving pan or bowl and drizzle the dressing over top. Serve warm or at room temperature.
Air Fryer Method
Heat the air fryer to 400°.
Toss the vegetables with 2 Tbsp. oil in a large bowl to coat. Season with salt.
Transfer Brussels sprouts to air fryer and cook, shaking halfway through, until crispy and golden brown, 7–9 minutes.
Meanwhile, heat the remaining 2 teaspoons olive oil in a small saucepan over medium.
Add the ginger and turmeric and cook, stirring, until they're fragrant and the ginger is slightly softened, about 1 minute.
Add the honey, butter, red pepper flakes (add more for extra heat), and 1 teaspoon regular salt or 1/2 teaspoon Kosher salt and whisk until emulsified, about 1 minute.
Increase the heat to medium-high. Whisk in the lemon juice (the mixture will bubble up quite a bit, then settle).
Cook, whisking constantly, until thickened enough to coat the back of a spoon, about 2 minutes. Adjust lemon and honey, according to taste. Remove the sauce from the heat.
Transfer the vegetables to a platter or bowl and drizzle the sauce over. Serve warm or at room temperature.
Do ahead: The sauce can be made 2 days ahead. Let it cool. Transfer it to an airtight container; cover and chill. Reheat with 2 Tbsp. water in a medium skillet over medium, whisking until emulsified.
Side dishes can taste different every time you serve them. This easy and quick sauce adapted from Bon Appetit adds interesting flavour to your choice of roasted vegetables. Play around with the balance of ginger and honey to find the taste that suits you best. Oven and air fryer instructions are both included.
Time: 30 minutes
Serves: 2
Ingredients
Suggested vegetables:
Brussels sprouts, trimmed and halved
Carrots
Parsnips
Broccoli
Cauliflower
Turnip
2 tablespoons plus 2 teaspoons olive oil and more, as needed
1 teaspoon salt or 1/2 teaspoon kosher salt, plus more as required
1 tablespoon plus 1½ teaspoons finely chopped peeled ginger
1 1/2 teaspoons ground turmeric
1/3 cups honey
4 tablespoons cold, unsalted butter, cut into cube
1/2 teaspoon (or more crushed red pepper flakes OR 1/2 teaspoon ground chili pepper, or according to your taste
1 -4 tablespoons lemon juice, according to your taste
Oven Method
Preheat the oven to 400 degrees.
Chop the vegetables in large chunks. Spread them on a baking sheet and drizzle with the olive oil. Toss the vegetables until they are thoroughly coated. Season the vegetables with salt.
Bake the vegetables in the oven for 15-25 minutes, turning once or twice, until they are cooked and the edges turn crispy brown.
While the vegetables are roasting, heat the remaining 2 teaspoons of oil in a small saucepan over medium.
Add the ginger and turmeric and cook, stirring, until it is fragrant and the ginger is slightly softened, about 1 minute.
Add the honey, butter, red pepper flakes (add more for extra heat), and 1 teaspoon salt or 1/2 teaspoon kosher salt.
Whisk until emulsified, about 1 minute. Increase the heat to medium-high and whisk in the lemon juice (mixture will bubble up quite a bit, then settle).
Cook, whisking constantly, until the sauce is thickened enough to coat the back of a spoon, about 2 minutes. Adjust the amount of lemon or honey, according to your preference. Remove the sauce from the heat.
Transfer the vegetables to a serving pan or bowl and drizzle the dressing over top. Serve warm or at room temperature.
Air Fryer Method
Heat the air fryer to 400°.
Toss the vegetables with 2 Tbsp. oil in a large bowl to coat. Season with salt.
Transfer Brussels sprouts to air fryer and cook, shaking halfway through, until crispy and golden brown, 7–9 minutes.
Meanwhile, heat the remaining 2 teaspoons olive oil in a small saucepan over medium.
Add the ginger and turmeric and cook, stirring, until they're fragrant and the ginger is slightly softened, about 1 minute.
Add the honey, butter, red pepper flakes (add more for extra heat), and 1 teaspoon regular salt or 1/2 teaspoon Kosher salt and whisk until emulsified, about 1 minute.
Increase the heat to medium-high. Whisk in the lemon juice (the mixture will bubble up quite a bit, then settle).
Cook, whisking constantly, until thickened enough to coat the back of a spoon, about 2 minutes. Adjust lemon and honey, according to taste. Remove the sauce from the heat.
Transfer the vegetables to a platter or bowl and drizzle the sauce over. Serve warm or at room temperature.
Do ahead: The sauce can be made 2 days ahead. Let it cool. Transfer it to an airtight container; cover and chill. Reheat with 2 Tbsp. water in a medium skillet over medium, whisking until emulsified.