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Recipe: Asian Roasted Vegetables
Similar Categories: Asian, Roasted, Vegetables
Makes 4 servings
Nonstick oil spray
1 medium sweet potato, peeled and cut in 1-inch cubes
2 medium onions, peeled and cut in wedges
3 cups (about 10 ounces) precut fresh broccoli and cauliflower mix
8 peeled doves garlic, jarred or fresh
Salt and black pepper to taste
2 jarred roasted red peppers, cut in strips
1 can (about 15 ounces) straw mushrooms, drained
2 tablespoons stir-fry sauce Rice or noodles (optional)
Preheat the oven to 425*F. Coat a rimmed sheet pan with oil spray. Toss the
sweet potato, onions, broccoli, cauliflower, gar- lic, salt, and pepper on
the sheet pan and coat with more oil spray. Roast for 15 minutes, until
most of the edges have
browned and the vegetables are barely tender. Remove from the oven, add the
roasted peppers, mushrooms, and stir-fry sauce, toss to combine, and roast
for another 15 minutes. Adjust the seasoning with salt and pepper if needed.
Serve with rice or noodles if desired.
Nonstick oil spray
1 medium sweet potato, peeled and cut in 1-inch cubes
2 medium onions, peeled and cut in wedges
3 cups (about 10 ounces) precut fresh broccoli and cauliflower mix
8 peeled doves garlic, jarred or fresh
Salt and black pepper to taste
2 jarred roasted red peppers, cut in strips
1 can (about 15 ounces) straw mushrooms, drained
2 tablespoons stir-fry sauce Rice or noodles (optional)
Preheat the oven to 425*F. Coat a rimmed sheet pan with oil spray. Toss the
sweet potato, onions, broccoli, cauliflower, gar- lic, salt, and pepper on
the sheet pan and coat with more oil spray. Roast for 15 minutes, until
most of the edges have
browned and the vegetables are barely tender. Remove from the oven, add the
roasted peppers, mushrooms, and stir-fry sauce, toss to combine, and roast
for another 15 minutes. Adjust the seasoning with salt and pepper if needed.
Serve with rice or noodles if desired.
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