Roasted Vegetables Recipe
Though it sounds simple, a delicious roasted vegetable recipe can easily take a meal to the next level. Our rendition of this classic side takes tasty vegetables, coats them in a delectable sauce, and roasts them to a crispy perfection.
- 1 cup medium cauliflower florets
- 1 cup medium broccoli florets
- 1 large carrot, julienned
- 1 pepper, sliced
- 1/2 large red onion, sliced
- 1 zucchini, julienned
sauce:
- 5 Tbsp olive oil
- 1 ½ Tbsp low-sodium soy sauce
- 1 ½ Tbsp honey
- 3 garlic cloves, minced
- 1 Tbsp ginger, grated
- ½ tsp salt
- ¼ tsp ground black pepper
Stat by preheating the oven to 425°F and line a large baking sheet with parchment paper.
Cut the vegetables keeping them uniform in sized and toss together in a large mixing bowl.
In a small bowl, mix the sauce ingredients.
Pour the sauce over the vegetables and mix until the vegetables are fully coated.
Spread the vegetables evenly onto the baking sheet.
Bake in the oven for 10 minutes. Toss lightly and cook for 5 more minutes or until your desired tenderness.
- Uniform pieces: When cutting the veggies, ensure you are cutting them into equal-sized pieces for even baking.
- Overcrowding pan: Make sure to leave space between the vegetables when baking to ensure all veggies get roasted.
- Storage: Leftover vegetables can be stored in the fridge for up to 4 days.