Asian Roasted Vegetables – Sheet Pan Easy and Healthy

These Asian Roasted Vegetables are easily made on a sheet pan and tossed with a light sauce. They're tasty and healthy.
Asian Roasted Vegetables
Asian Roasted Vegetables

Asian Roasted Vegetables

Roasted vegetables are so easy to prepare on a sheet pan – set it and forget it. Adding an Asian-style sauce to them makes them even better.

When I made this, I based it on Roasted Vegetables with Balsamic Butter Sauce and decided to put an Asian tweak to it. The great thing about this dish is you can put whatever vegetables you have together and have a great side dish. I happened to have some green beans, snap peas, broccoli, mushrooms, and carrots on hand that I needed to use up so I used these. With the sauce, it was quite tasty.

One thing to remember when you are making anything like these Asian roasted vegetables that is going to be roasted on a half sheet pan is that the vegetables should all be about the same size so they will all be done around the same time. Some vegetables can be parboiled ahead of time if need be. Carrots would be a good choice to parboil since they do take longer to cook than the other vegetables.

You are free to put the vegetables you like in this, but I would highly recommend the snap peas and the cabbage because they add to the overall Asian flavor. Cut the cabbage into rather large pieces, about an inch each. You could use pearl onions instead of chopped onions if you wish.

I served these Asian Roast Vegetables with Same Day Fried Rice and Boswell Kung Pao Chicken. It made quite a lot, so I had enough for lunch the next day. Yes, it was just as good cold as it was hot.

Asian Roasted Vegetables

Asian Roasted Vegetables

These Asian Roasted Vegetables are easily made on a sheet pan and tossed with a light sauce. They're tasty and healthy.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Side Dish
Cuisine: Asian, Chinese
Diet: Low Fat, Vegan, Vegetarian
Difficulty: Easy
Servings (slide to adjust): 4
Calories: 168kcal

Equipment

Parchment Paper
Sauce Pan

Ingredients

  • 1 head Broccoli
  • 1 cup Cabbage, sliced
  • 1 Onion, chopped
  • 1 cup Carrot, chopped
  • 1 cup Snow peas
  • 8 Mushroom, whole
  • 1 cup Green Beans, whole
  • 1 tablespoon Olive oil

~~ -- Sauce -- ~~

  • 1 tablespoon Soy sauce
  • 1 teaspoon Sesame Oil

Instructions

  • In a large bowl, mix all the vegetables with some peanut oil. Put parchment on a half sheet pan and spread the vegetables so they are in a single layer.
    Asian Roasted Vegetables
  • Roast them at 350 F / 176 C for about 30 minutes or until the carrots are tender soft. While that is happening, combine the sauce ingredients and set them aside.
  • Put the roasted vegetables in a large pot and pour the sauce mixture over them. Toss to coat. Serve immediately.

Nutrition

Nutrition Facts
Asian Roasted Vegetables
Amount Per Serving
Calories 168 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg0%
Sodium 394mg17%
Potassium 771mg22%
Carbohydrates 26g9%
Fiber 9g38%
Sugar 6g7%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.
Got Questions? Let me know!Mention @arbpen or tag #arbpen!
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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

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