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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.
Servings (slide to adjust):
Calories per serving: 168kcal
Equipment
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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
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Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.
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.
- 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
Calories: 168kcalCarbohydrates: 26gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 0mgSodium: 394mgPotassium: 771mgFiber: 9gSugar: 6g
I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.