How to Make Roasted Ginger

Ginger complements roasted vegetables and meats.

For thousands of years, traditional medicine and cooking have recognized the beneficial properties of ginger. Today, health care professionals recommend ginger for treating colds, headaches, menstrual complications and nausea. You can easily reap the health benefits of ginger by incorporating it into your diet. Its slightly sweet, tangy and spicy taste complements a wide variety of food. Roasted ginger, either with root vegetables or meat, is particularly delicious.

Things You'll Need

• Cutting board
• Paring knife or vegetable peeler
• Chef's knife or fine grater

Instructions

1. Place the ginger on a cutting board, and peel it with a vegetable peeler or paring knife. If you have difficulty working around the knobs and bumps, scrape them with the side of a spoon to avoid wasting any ginger.

2. Cut or grate the ginger, depending on your recipe. For roasting vegetables, cut the ginger into matchsticks. Place the ginger on your cutting board, and using your chef's knife, slice the ginger diagonally to produce oval-shaped slices. Then stack the slices and slice them into thin matchsticks. For meat dishes, grated ginger works best. Run the ginger down the finest side of a four-sided grater.

3. Bake at 425 degrees F for about 25 minutes for roasted vegetables with ginger. For meat dishes, follow the cooking directions for your meat to ensure that the meat is properly cooked.

Tips & Warnings

• For best results, peel and cut your ginger immediately before roasting.

References

• Kathy Maister: How to Cut and Peel Ginger
• University of Maryland Medical Center: Ginger
• Eva Katz: Cooking With Fresh Ginger
• Eva Katz: Roasted Winter Vegetables with a Maple-Ginger Glaze