Seasonal roasted vegetables with an Asian-style honey ginger garlic glaze – a great side dish for any time of year, and perfect for sharing with family during holiday gatherings.
This post is sponsored by San-J.
If you were privy to yesterday’s discussion on the life lessons I need to learn over and over again versus the lessons that really hit home on the first go, here is a perfect example of the former: not over-eating roasted vegetables. I literally remind myself of this weekly. While my vegetable over-consumption habit bodes better with my mind, body, and soul than my periodical ice cream binge upon a full sinful pint, the behavior is still what I would label “problematic,” but in a hurts-so-good kind of way…still, in a cognitive behavioral therapy-necessary sort of way, but also in a lesser of two evils, #firstworldproblems sort of way.
All of this to say, roasted vegetables comprise a great deal of my food intake. Truly, I find them irresistible. I am happy to make them on the weekly in huge batches to eat throughout the week (if they last that long) at any and every meal. I definitely have my regular methodology when it comes to vegetable roasting, but when I’m feeling sassy, I’ll spruce them up with a fun n’ frisky sauce, which brings me to my next point: