Roasted Stir Fry Vegetables in the Oven Recipe

Name: Roasted Stir Fry Vegetables
Prep time: 5 min
Cook time: 30 min
Ingredients: 1 cup fresh green beans (trimmed); 1 bell pepper (sliced); 1 cup mushrooms; 2 pea pods (cubed); 1 sweet onion (sliced); 1/2 cup cherry tomatoes; 2 tablespoons extra virgin olive oil; 1/2 teaspoon toasted sesame oil; 1 teaspoon soy sauce (or Tamari for a gluten free version); 3 cloves garlic (minced); 1 inch knob ginger (minced); 1 tablespoon sweet chili sauce

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This easy roasted stir fry vegetables recipe combines hearty and vibrant veggies in a sweet, tangy sauce. Roast your veggies one one pan, and enjoy them tossed with rice or lo mein.

A simple, versatile, dinner you can make with your favorite roasted vegetables. I love adding these veggies to sticky garlic noodles, or an extra crunch on my soba noodle salad recipe, or with easy orange tofu!

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Table of Contents

I love sheet pan dinners, they are total lifesavers for busy weeks! The oven does all the work, you can focus on other tasks while dinner cooks, and there is only one thing to clean after.

While this isn’t a traditional Chinese stir fry made in a wok, it has all the incredible flavors from the fresh ginger and garlic. It’s simple, versatile, and a great way to roast up some vegetables to serve with your favorite protein.

This Roasted Vegetable Stir Fry Is:

Fresh
Bright
Slightly Sweet
Versatile – use any veggies you have on hand
Loaded with flavor
Vegan, gluten free, and nutritious

What’s In This Sheet Pan Stir Fry?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

Olive Oil
Green Beans
Mushrooms
Onion
Cherry Tomatoes
Ginger: I love adding fresh ginger to my dishes, or this great ground ginger to my curries – the ginger gives it a nice kick and spicy flavor.
Soy Sauce or Tamari
Sweet Chili Sauce
Sesame Oil: The sesame oil gives the perfect toasty flavor to the dressing of this salad. Toasted sesame oil is traditional in a lot of Asian dishes, and will give you the perfect flavor.

Substitutions and Additions

This recipe is versatile because you can add or swap in your favorite stir fry veggies. Roast snow peas, broccoli florets, cauliflower, or eggplant for more variety.
Instead of sweet chili sauce, you can toss the vegetables with low sodium teriyaki sauce, vegan sweet and sour sauce, or our favorite honey garlic sauce without soy sauce.

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Dinners in 30 Minutes

This roasted stir fry vegetables recipe is what I call a Quick Weeknight Meal which is on your table in 30 minutes or less.

We love making great one-pan dinners like sheet pan gnocchi with butternut squash, our favorite Hawaiian BBQ tofu bowl recipe, or roasted crookneck squash.

You can browse all of our 30 minute recipes that are great for the whole family. A quick meal can be on your table in no time, it’s even faster than ordering takeout!

How To Roast Stir Fry Veggies in the Oven

Preheat the oven to 425 degrees Fahrenheit.
On a sheet pan, layer the green beans, bell pepper, onion, tomatoes on the pan. Drizzle the olive oil and soy sauce, sprinkle the ginger and minced garlic over the vegetables and place the sheet pan in the oven. Toss well to combine the spices and olive oil with the vegetables.
Roast for 30 minutes, flipping the veggies half way through cooking.
Remove the sheet pan from the oven, and pour the chili sauce on top of the veggies. Stir to combine.
Serve over rice, lo mein noodles, or quinoa, and enjoy!

Recipe FAQs

How to make sure the veggies cook evenly?

Cut all of your vegetables into similar-sized pieces to ensure even cooking as they roast. Spread them out in a single layer on the baking sheet which can help them crisp up slightly as they cook.

Can you roast frozen stir fry vegetables?

Yes, you can use a mix of frozen veggies, but since they are frozen they may release more water as they cook and won’t get as crispy. Before cooking, let them thaw slightly and pat them dry before adding them to the sheet pan.

Should I add sauce to the stir fry vegetables as they roast?

It’s best to roast the veggies with just the oil and soy sauce to start. You can toss them with a stir fry sauce or sweet chili sauce after they come out of the oven to keep them crisp.

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A super easy excellent delicious way to make all the vegetables we love