Asian Roasted Vegetables Recipe

ingredients

nonstick oil spray
1 medium sweet potato, peeled and cut in 1-inch cubes
2 medium onions, peeled and cut in wedges
3 cups pre-cut fresh broccoli and cauliflower mix
8 cloves garlic, peeled (jarred or fresh)
salt and black pepper, to taste
2 jarred roasted red peppers, cut in strips
1 can (15 ounce size) straw mushrooms, drained
2 tablespoons stir-fry sauce
rice or noodles (optional)

directions

Preheat the oven to 425 degrees F. Coat a rimmed sheet pan with oil spray.

Toss the sweet potato, onions, broccoli, cauliflower, garlic, salt, and pepper on the sheet pan and coat with more oil spray. Roast for 15 minutes, until most of the edges have browned and the vegetables are barely tender.

Remove from the oven, add the roasted peppers, mushrooms, and stir-fry sauce, toss to combine, and roast for another 15 minutes. Adjust the seasoning with salt and pepper if needed. Serve with rice or noodles if desired.

nutrition data

126 calories, 0 grams fat, 25 grams carbohydrates, 6 grams protein per serving. This recipe is low in fat.

reviews & comments

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