Asian Roasted Vegetables
With just a few minutes of hands-on time required, these Asian Roasted Vegetables are perfect for an easy, quick, and healthy weeknight side dish.
Ingredients
- 2 cupscarrots (peeled and sliced (about 1/2 lb))
- 4 cupsbroccoli florets
- 1 tbspavocado oil
- 2 cupssnow peas
- ¼ cupsoy sauce
- 1 tbspbrown sugar (or brown sugar substitute)
- 1 tbspsesame oil
- 1 tbsprice vinegar
- 3 clovesgarlic (minced)
- ¼ tspcrushed red pepper flakes (more or less to taste)
- ¼ tspground ginger
- 1 tbspsesame seeds
Directions
- 1
Preheat the oven to 425° F and grease a baking sheet with oil or nonstick spray.
- 2
Arrange the carrots and broccoli in a single layer on the baking sheet and drizzle with the avocado oil. Bake in the preheated oven for 15 minutes.
- 3
Meanwhile, combine the soy sauce, brown sugar substitute, sesame oil, rice vinegar, garlic, red pepper flakes, and ginger.
- 4
After the 15 minutes of baking time is complete, remove the carrots and broccoli from the oven (leaving the oven on) Add the snow peas to the sheet pan, then drizzle the soy sauce mixture over the vegetables and return them to the oven.
- 5
Bake for an additional 5-10 minutes or until the vegetables are done to your liking.
- 6
Sprinkle the vegetables with sesame seeds and serve.