Question: Oven Roasted Ginger

[lightcastle]

A question for the great hive-mind - is oven-roasted ginger something that makes sense? I am making oven-roasted winter vegetables tomorrow and I suddenly thought, "ginger is a root as well".

Is that an insane idea? I kind of think it might be, but I know there are people far more knowledgeable about such things than myself.

Comments

[curgoth]

No reason you couldn't put slices of ginger in with your other veggies to roast. IIRC, though, ginger doesn't change as much when roasting as a lot of other veggies do, so you'd want to use small pieces. Unless you happen to like eating big hunks of ginger.

[(Anonymous)]

ginger is very fibrous; I think you'd want to slice it cross-grain into medallions, maybe 10-15mm thick.

[lightcastle]

Did find a recipe and it recommends sticks, fairly small. This seems to be in line with your thinking.

[lightcastle]

Recipe I found argued for sticks. Medallions might work as well.