Roasted Veggies with Sweet Sriracha Sauce

At the end of the week before I go grocery shopping, I usually end up with a whole bunch of veggies that need to be used up before they go bad. My favorite way to make sure they get eaten is to roast them. Roasting vegetables is SO easy and it makes them SO delicious! All you have to do is throw everything on a sheet pan with some olive oil and seasonings. For the ingredients, I will be listing the leftover veggies that I had in my fridge, but you can use any combination that you like! The sweet sriracha sauce adds some great spice, feel free to use more or less to adjust to your taste. Serve with your favorite prepared rice, and you'll have an awesome, healthy, and vegan meal!!

Author: Sarah Davis

Prep Time: 15-20 minutes

Cook Time: 30 minutes

Servings: 4

Keywords: Dinner, vegan, vegetables, healthy, sriracha, spicy, sheet pan dinner, quick dinner

Ingredients:

• 1 large sweet potato
• 2 russet potatoes
• 2 small heads broccoli
• 1 small head cauliflower
• 1 onion, quartered
• 2 handfuls of baby carrots
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic
• 1/4 teaspoon red pepper flakes

For the sweet sriracha sauce:

• 2 cloves garlic
• 1/2 teaspoon ginger
• 1 teaspoon sesame oil
• 2 1/2 tablespoons brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar
• 1/4 cup sriracha

Instructions:

1. Preheat oven to 425 F.

2. Cut all your veggies to your liking and place them on a sheet pan. Add olive oil, salt, pepper, garlic powder, and crushed red pepper flakes. Toss with your hands or with tongs and place in the oven.

Here's how I cut my veggies.

3. Bake vegetables for 15 minutes, flip the using a spatula, then bake for another 15 minutes.

4. While that's cooking, prepare your favorite rice according to package directions.

5. Begin making the sauce by grating the garlic and ginger. Add to a small pot, then add sriracha, brown sugar, oil, soy sauce, vinegar, and water. Cook on low heat until it bubbles.

6. Drizzle the sauce over the cooked vegetables and put the pan back in the oven. Broil on high for 1 minute.

                    After broiling with sauce.

7. Serve over rice with fresh chopped cilantro and scallions to garnish.

Notes:

1. I recommend cutting potatoes into small pieces so they cook faster.

2. Cut your onions into slightly larger pieces than everything else so they don't burn.