Happy Monday everyone! What kind of food blogger am I blogging Asian inspired vegetables on Cinco de Mayo?! Oops. If it makes it any better we did have Mexican food for dinner.
Well I spoke too soon about it being almost summer because it was in the 50s/60s and rainy all weekend. We really didn’t do anything but had a quick trip to the library and lots of home-time for lounging.
Don’t you love how all the kids know about kale these days? Who ever started that kale chip trend was a genius. Now whenever I roast broccoli my kids will say “mmm, it smells like kale”. They do love kale chips, but only with ketchup.
Sorry kids, no kale today. This is another recipe inspired by my CSA box- it was loaded with beautiful broccoli, bell peppers and oranges this week, among other things.
By the way, if you are one of the few people who haven’t tried kale chips, here is what you do: Wash & dry kale, remove stems ( make sure leaves are really dry or they won’t get crispy). Drizzle with a little olive oil ( I like to rub it in with my fingers), season with salt and pepper. Bake at 300 for ~20 min or until crisp and crackly.
But moving onto the roasted broccoli, I love roasting it with garlic, but I thought I’d jazz it up a little. I just love the flavor that sesame oil brings! I almost always add fresh lemon zest to my roasted veggies after they come out of the oven and this time added fresh orange zest. It was a nice fresh addition! A little Sriracha in the sauce gives this a hint of spice.
It’s amazing how those raw veggies cook down to such a small amount- I could probably eat the whole bowl myself! I have a hard time stopping at just a few bites of roasted veggies. They are seriously addicting to me! If there is any left at that point, serve it as a side dish- I think it would be great with some grilled fish or add to your salad.
My kids do love kale chips with ketchup but they passed on this dish. Oh well, more for me!
- 2 crowns broccoli, chopped into florets
- 2 red bell peppers (total of 7-8 cups of vegetables)
- 3 garlic cloves, minced
- 2 teaspoons Tablespoon sesame oil
- 2 teaspoons Tablespoon olive oil
- salt and pepper
- 1 teaspoon olive oil
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce (gluten free if on a GF diet)
- 1 teaspoon honey
- ½ teaspoon Sriracha sauce
- 1 teaspoon minced fresh ginger
- 1 teaspoon orange zest
- Preheat oven to 425 degrees. Place vegetables on a roasting sheet. Drizzle with 2 teaspoons of olive oil and 2 teaspoons of sesame oil, season with salt and pepper. With your hands toss to combine.
- Roast for 18-20 minutes or until browned, half way through roasting time add the minced garlic and stir vegetables.
- In a small bowl whisk together 1 teaspoon olive oil, 1 teaspoon sesame oil, soy sauce, honey, sriracha hot sauce, ginger and zest. Pour over warm vegetables. Serve as a side dish or over rice with additional Sriracha sauce and/or soy sauce.
Question: What did you do this weekend? Yay or nay on roasted veggies? Have you tried kale chips?
Honey Peanut Chicken Satay
4-Ingredient Broccoli Egg Muffins
Herb Roasted Potatoes and Vegetables with Pumpkin Seed Vinaigrette
Cheesy Roasted Cauliflower Spaghetti Squash Boats
I LOVE roasted veggies. It’s my preferred method of cooking. And yes to kale chips! My kids will even eat them and refer to them as green crackers. ha!
Christine @ Love, Life, Surf recently posted..Ask a Yogini: What does Vinyasa Mean?
How cute is that? Green crackers!
I love roasted veggies, but my husband won’t even try them! Especially broccoli! I think these look so delicious and colorful, but I know that I would be eating them all by myself.
Debbie @ Live from La Quinta recently posted..Stop the Negative Self Talk! 5 Tips to Turn It Around and Improve Performance
Thanks Debbie. Well I polished this off in 2 sittings so you could definitely enjoy all by yourself. 🙂
Roasting veggies is the best way! So much flavor. We had roasted Brussels spouts last night with dinner. Mmmmmm! This looks delish!
Angela @ Happy Fit Mama recently posted..2014 Wallis Sands Half Marathon Recap
I love them cold as leftovers too. Mmmm!
Oh those veggies look sooo good! BTW, the only time I made kale chips they were extremely bitter — I wonder what went wrong. Maybe the kale too mature? They were awful
Jennifer F recently posted..AvocadOMG |How to Freeze Guacamole
Thanks Jennifer! Probably so on the kale being too mature (and bitter). I have experienced a few bitter bites at times but we’ve made tons of batches and overall they turn out great.
We love roasted veggies, too!! I need to try to get my daughter to eat kale chips again… she loves ketchup, so that just might do the trick!
Laura @ Mommy Run Fast recently posted..27 weeks pregnant update
Yes, try it and let me know!
yum! roasted veggies are always a win!
Linz @ Itz Linz recently posted..flying baby
So easy too- a no brainer method!
looks delish! totally veggie packed with goodness 🙂
Lindsay @ The Lean Green Bean recently posted..Bean Bytes 88
Thanks Linds- veggies don’t have to be boring, right?!
Crispy!! Just the way I love my veggies 😀
GiGi Eats Celebrities recently posted..Serving Up Flex Tacos and Key Lime Pie Man-garitas
oh man! I LOVE roasted veggies! Looks delicious!
Brittany @ Delights and Delectables recently posted..Cooking with Johnny Iuzzini and Macy’s Culinary Council
Thanks Brittany! I know, I am always looking for something to roast!
Goodness gracious, one giant yum! Saving this recipe for harvest season definitely!
I’d eat this Asian on Cinco de Mayo! And you’d better hide your kale chips from me. 😉
Laura @ Sprint 2 the Table recently posted..Pre-Vacation Food + WIAW
Right? SO addicting and easy to polish off in about 2 minutes. 😉
Hey Melanie, the recipe works great 😀 Although I like it more softer so I shortened the cooking time. But overall it tasted pretty great, and the additional sesame seed works really well for me.
Tony Chen recently posted..Best Sushi Rice Brand-Complete Guide