Yield: Yields enough for 1 batch of roasted vegetables.
I used it on roasted carrots too. Delicious and very easy!
This was easy and a delicious way to add an Asian flare to roasted carrots. Honestly, we didn't bother juicing the ginger - we just used a very small amount of ginger paste - it worked great and was much easier.
Simple and superb on roasted carrots. Juicing the ginger was a new experience but I used a mortar and pestle and simply removed pulp. No biggie. The sweetness of carrots combined with salty note of soy and zesty citrus of lemon with pleasant zing of ginger -- niiicccce.
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