Glazes for roasted vegetables or proteins Recipe
International · Condiment · 5 min total
These versatile glazes add a glossy, flavorful finish to roasted vegetables, chicken, fish, or tofu. Choose from three variations: honey balsamic, miso ginger, or maple dijon.
5
min prep
min prep
6
servings
servings
45
kcal/serving
kcal/serving
Ingredients
- For honey balsamic glaze: 1/4 cup balsamic vinegar
- For honey balsamic glaze: 2 tablespoons honey
- For miso ginger glaze: 3 tablespoons white miso paste
- For miso ginger glaze: 2 tablespoons mirin
- For miso ginger glaze: 1 tablespoon grated fresh ginger
- For maple dijon glaze: 3 tablespoons maple syrup
- For maple dijon glaze: 2 tablespoons Dijon mustard
- For maple dijon glaze: 1 tablespoon apple cider vinegar
Instructions
- For honey balsamic glaze: In a small bowl, whisk together balsamic vinegar and honey until smooth.
- For miso ginger glaze: In a small bowl, whisk together miso paste, mirin, and grated ginger until well combined.
- For maple dijon glaze: In a small bowl, whisk together maple syrup, Dijon mustard, and apple cider vinegar.
- Use immediately or store in airtight containers in the refrigerator for up to 1 week.
- To use: Brush glaze onto vegetables or protein during the last 10 minutes of roasting, or toss roasted items with glaze before serving.
Tips
- Double the recipe if glazing a large batch.
- For a thicker glaze, simmer honey balsamic or maple dijon in a small saucepan over medium heat for 2-3 minutes.
- Miso ginger glaze is excellent on roasted broccoli or salmon.
- Store each glaze separately in the fridge.
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