With just a few minutes of hands-on time required, these Asian Roasted Vegetables are perfect for an easy, quick, and healthy weeknight side dish.
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Asian flavors are some of my favorite. Sprinkle a little soy sauce and some ginger on just about anything and the odds are that I’ll probably be a fan.
I’ve been on a mission to add more side dishes to my family’s rotation and this one was definitely a winner!
I stuck with basic vegetables that I knew would go well with the sauce, and most importantly that my family would actually eat but you can easily swap the vegetables that I used for something else or add some extra to the bunch.
Ingredients and substitutions
- Avocado oil is my go-to when I need a mild-flavored oil that tolerates high temps. You can use any oil that you like just be aware of the smoking point to ensure that it doesn’t burn.
- Soy Sauce can be swapped with coconut aminos if you are avoiding soy
- I always use Lakanto Golden as a brown sugar substitute. It has a great caramel flavor that adds so much richness to recipes. You can use any brown sugar substitute that you like, or traditional brown sugar if you wish.
Right now you can get 10% off of all Lakanto products with the code “THISMOMSMENU” when you order from the Lakanto Website!
- Sesame oil adds a ton of flavor and I don’t recommend substituting or leaving it out. You can use regular or toasted sesame oil.
- Rice Vinegar works best but in a pinch, you could use apple cider or even balsamic vinegar.
- Fresh Garlic cloves can be swapped for 1 teaspoon of garlic powder.
- The crushed red pepper flakes add the tiniest hint of heat. You can add more or less to taste, or even leave them out altogether. If you don’t have crushed red pepper flakes you can use siracha to taste instead.
- Ground ginger can be swapped for 1-2 teaspoons of fresh ginger that has been peeled and grated.
- Sesame seeds are optional but oh so tasty 🙂
What other vegetables can be used?
As I mentioned above, you can add other vegetables to the ones that I used or you can swap them out entirely. Here are some other vegetables that I think would work well in this recipe:
- Zucchini – Slice the zucchini and add it during the last 5-10 minutes of cooking.
- Baby Bok Choy – Slice them in half and add them in the last 5-10 minutes of cooking
- Fresh Green Beans – Remove the stems and add during the last 10 minutes of cooking
- Mushrooms – Add during the last 5-10 minutes of cooking.
- Bell Peppers – Add during the last 5 minutes of cooking
- Onions – Can be added at any time, the longer you cook them the softer they will become.
This is just a short list of the possibilities but really the possibilities are endless! I’d love to hear what combinations you try!
Be sure to check out these other great recipes:
- Orange and Five-Spice Roasted Chicken
- Sheet Pan Loaded Cauliflower
- Green Beans Almondine with Crispy Onions and Mushrooms
- Zucchini Tots
- Greek Zoodle Salad
- Cauliflower Rice Pilaf
Asian Roasted Vegetables
- 2 cups Carrots peeled and sliced (about 1/2 lb)
- 4 cups Broccoli Florets
- 1 tbsp Avocado Oil
- 2 cups Snow Peas
- ¼ cup Soy Sauce
- 1 tbsp Brown Sugar Substitute
- 1 tbsp Sesame Oil
- 1 tbsp Rice Vinegar
- 3 Cloves of Garlic minced
- ¼ tsp Crushed Red Pepper Flakes more or less to taste
- ¼ tsp Ground Ginger
- 1 tbsp Sesame Seeds
- Preheat the oven to 425° F and grease a baking sheet with oil or nonstick spray.
- Arrange the carrots and broccoli in a single layer on the baking sheet and drizzle with the avocado oil. Bake in the preheated oven for 15 minutes.
- Meanwhile, combine the soy sauce, brown sugar substitute, sesame oil, rice vinegar, garlic, red pepper flakes, and ginger.
- After the 15 minutes of baking time is complete, remove the carrots and broccoli from the oven (leaving the oven on) Add the snow peas to the sheet pan, then drizzle the soy sauce mixture over the vegetables and return them to the oven.
- Bake for an additional 5-10 minutes or until the vegetables are done to your liking.
- Sprinkle the vegetables with sesame seeds and serve.