Roasted Stir Fry Vegetables
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.
Servings: 4 servings
Calories: 202kcal
Cost: $3
Equipment
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
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, sesame 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
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.
Nutrition
Calories: 202kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 57mg | Potassium: 750mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1216IU | Vitamin C: 70mg | Calcium: 39mg | Iron: 2mg