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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
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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!

Nutrition

Calories: 202kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 57mgPotassium: 750mgFiber: 5gSugar: 8gVitamin A: 1216IUVitamin C: 70mgCalcium: 39mgIron: 2mg
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