Roasted Glazed Asparagus

Spice up your favorite roasted or grilled vegetables with this salty-sweet glaze.

By Ettie Berneking

Apr 23 2015 at 6:25 a.m.

Photos by Ettie Berneking

If you’re looking for a tasty way to jazz up your go-to roasted vegetables, slather on some of this hoisin glaze. I’ve used this on carrots, beets, asparagus and even salmon. It always turns out great. The only tip I have is this: If you’re adding this to roasted vegetables, add the glaze during the last 10 minutes of cooking. If you add this at the beginning, the glaze tends to burn.

I have filled my kitchen with smoke many times trying to figure out why my roasted vegetables come out of the oven slightly charred. The small amount of sugar in this glaze is just enough to turn it into a delicious but lethal mixture for those tender veggies. But if you add the glaze near the end, you’ll be able to enjoy your vegetables smoke free.

Till next week, happy cooking!

Roasted Glazed Asparagus

Makes 4 servings

Shopping List:
Soy sauce
Fresh ginger

(All available at MaMa Jean's Natural Market)


1 pound asparagus, trimmed
1/3 cup soy sauce
¼ cup hoisin sauce
1 tablespoon fresh ginger, grated
1 clove garlic, minced
1 tablespoon brown sugar
1 tablespoon olive oil


1. Heat oven to 350°F.
2. Spread asparagus out onto a rimmed baking sheet, and roast for 10 minutes.
3. While the asparagus is roasting, whisk together the soy sauce, hoisin sauce, grated ginger, garlic brown sugar and olive oil. Drizzle over the asparagus, and cook for another 10 minutes or until the asparagus is tender.
4. Remove the asparagus from the oven, and enjoy!