Go Back

Asian Roasted Broccoli & Red Peppers

Print Recipe
Servings: 2 -4 servings
Ingredients Method Notes

Ingredients
  

  • 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
  • 1/2 teaspoon Sriracha sauce
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon orange zest

Method
 

  1. 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.
  2. Roast for 18-20 minutes or until browned, half way through roasting time add the minced garlic and stir vegetables.
  3. 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.

Notes

These are even better the next day as the veggies get a chance to marinate in all that flavor. Perfect for meal prep week.