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Roasted Sheet Pan Stir Fry Vegetables Recipe

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This easy roasted sheet pan 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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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 Sheet Pan Stir Fry Is

  • Fresh
  • Bright
  • Slightly Sweet
  • Versatile – use any veggies you have on hand
  • Loaded with flavor
  • Vegan, gluten free, and nutritious
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What’s In This Sheet Pan Stir Fry?

I get fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

The recipe that I used is below, but you can absolutely substitute or add any additional veggies you have on hand.  Broccoli or cauliflower would be great additions too  (although I am allergic so you won’t find those in mine).  I made this stir fry mostly with produce straight out of the garden!  Use anything seasonal, fresh, and delish.
  • Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s inexpensive online, so I keep a few liters stocked up in my pantry.  For the quality of oil you get, it’s an excellent value, I would highly recommend!
  • 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.
  • Tamari: tamari is a gluten-free version of soy sauce. Tamari has a bright salty flavor, and adds a really nice depth of umami to this dish. If I am cooking for a crowd, I always use this tamari in my recipes just in case anyone at the table has a gluten allergy, so everyone can enjoy this meal.
  • 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.

30 Minute Recipes with Vegetables

This roasted stir fry vegetables recipe is what I call a Quick Weeknight Meal which is on your table in 30 minutes or less.  These easy and simple recipes are perfect for those nights when you want a tasty home-cooked meal but don’t want to spend hours in the kitchen. 

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!

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How Do I Make Roasted Stir Fry Vegetables?

  1. Preheat the oven to 425 degrees Fahrenheit. 
  2. On a sheet pan, layer the green beans, bell pepper, onion, tomatoes to the sheet 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 to combine the spices and olive oil with the vegetables.
  3. Bake for 30 minutes, flipping the veggies half way through cooking.
  4. Remove the sheet pan from the oven, and pour the chili sauce on top of the veggies.  Stir to combine.
  5. Serve over rice, lo  mein noodles, or quinoa, and enjoy!

More Sheet Pan Meals We Love!

Root Vegetable Hash & Eggs (Paleo, Whole 30, Vegetarian)

Sheet Pan Gnocchi Butternut Squash & Kale (Vegan, Dairy Free)

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Share This Sheet Pan Vegetable Stir Fry Recipe:

As always, if you make this easy roasted stir fry vegetables recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipes!

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Roasted Stir Fry Vegetables

Kelly Jensen
This easy sheet pan stir fry combines hearty and vibrant veggies in a sweet, tangy sauce. Serve over rice or lo mein! Roasted stir fry vegetables in one pan.
5 from 4 votes
Prep Time 5 minutes
Cook Time 30 minutes
Course Dinner
Cuisine American, Asian
Servings 4 servings
Calories 202 kcal

Equipment

  • Sheet Pan

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 olive 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
  • 1/2 teaspoon toasted sesame oil

Instructions
 

  • Preheat the oven to 425 degrees Fahrenheit.
  • On a sheet pan, layer the green beans, bell pepper, onion, tomatoes to the sheet 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 to combine the spices and olive oil with the vegetables.
  • Bake 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!

Notes

Save Money on Fresh Groceries & Pantry Staples!

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell organic produce at a discounted price, and it’s purchased direct from farmers to reduce food waste. We get Misfit boxes every other week and love picking out our favorite seasonal produce.  Save up to 40% off grocery store prices.
If you think produce delivery is too expensive… think again, and give Misfits Market a try!

Nutrition

Calories: 202kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 57mgPotassium: 750mgFiber: 5gSugar: 8gVitamin A: 1216IUVitamin C: 70mgCalcium: 39mgIron: 2mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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Posted in American, Asian, Dairy Free, Dinners, Easy Weeknight Meals, Fall Recipes, Favorites, Gluten Free, Sheet Pan Meals, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes, Winter Recipes

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