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Roasted Vegetables with Soy-Ginger Glaze
(Yield: Serves 24)
2 cups Kikkoman Soy Sauce
1 cup olive oil
1 cup water
1/2 cup sugar
2 1/2 ounces minced ginger
6 pounds assorted root vegetables, such as baby beets, baby carrots, small potatoes and shallots
Combine soy sauce, olive oil, water, sugar and ginger. Place vegetables in roasting pan; pour soy sauce mixture over vegetables. Roast in 400 degree oven, stirring occasionally, about 1 hour or until vegetables are tender and liquid has reduced to a glaze.
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