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Asian-Style Roasted Vegetables

By , from the Culinate Kitchen collection
Serves 4 to 6
Total Time 40 minutes


Like baking meatballs instead of frying them, roasting vegetables is more efficient than stir-frying them. You can use any firm vegetables you like; try asparagus and carrots for a variation. Serve this side dish with steamed rice and Spicy Asian Meatballs or Fried Tofu with Peanut Sauce.



½ cup peanut oil
¼ cup soy sauce
1 Tbsp. sesame oil
1 Tbsp. Sriracha (garlic-chile sauce)
1 Tbsp. Thai-style sweet chile sauce
1 Tbsp. diced fresh ginger
6 garlic cloves, diced


2 large sweet potatoes, peeled, cut into ½-inch slices, and quartered
1 large head (or 3 smaller heads) broccoli, stems peeled and sliced and florets broken down into bite-size pieces
1 bunch scallions, trimmed and sliced into 2-inch lengths


  1. Preheat the oven to 425 degrees. Lightly oil two rimmed baking sheets.
  2. Whisk together the dressing ingredients and set the dressing aside.
  3. Put the prepped vegetables into a large bowl and pour over the dressing. Toss with your hands, then arrange in a single layer on the two baking sheets.
  4. Roast for about 15 minutes, rotating the sheets once about halfway through the roasting time, until the vegetables are cooked and starting to char slightly about the edges.
  5. Serve immediately, with extra soy sauce, spicy garlic-chile sauce, and sweet chile sauce on the side.

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