Roasted Veggie Dinner Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
3 servings
-
Calories
510 kcal
-
Course
Dinner
-
Cuisine
North American
Roasted Veggie Dinner Recipe
Description
Roasted Veggie Dinner Recipe begins by roasting beets and sweet potatoes coated lightly in olive oil. These root vegetables cook first because they require more time. The other vegetables such as mushrooms, eggplant, broccoli, red pepper, carrot, and onion are tossed with oil, salt, and pepper, then roasted together until tender. Meanwhile, an almond butter satay sauce is prepared by sautéing onion, ginger, and garlic in coconut oil, then adding coconut milk, almond butter, lime juice, and soy sauce. The resulting sauce is creamy with subtle spice and citrus brightness.
The roasting process brings out the natural sweetness and earthiness in the vegetables, with the broccoli stems offering a crunchy texture. The almond butter sauce adds a nutty and tangy layer, making the dish flavorful and satisfying. The recipe calls for a moderate oven temperature to achieve even roasting and soft vegetable centers.
This meal can be served as a vegetarian main course or a hearty side dish. It works well for dinner or lunch and is suitable for those looking for a colorful vegetable plate accompanied by a distinct, creamy sauce.
If you prefer to keep flavors separate, roast beets and sweet potatoes on a different tray to prevent coloring other vegetables. The almond butter satay sauce leftovers are versatile and can be used as a dip or base for other dishes.
Ingredients
- 2 medium beet chopped into bite-sized pieces
- 2 teaspoons olive oil
- 2 small sweet potato sliced thick (½-inch rounds
- 8 medium cremini mushroom or white mushrooms
- 1 Asian eggplant chopped into large chunks
- 1 head broccoli sliced into long strips (the sweet stem is the best part!)
- 1 medium red pepper chopped into bite-sized chunks
- 1 medium carrot cut into rounds
- ½ medium red onion cut into thick chunks
Almond Butter Satay Sauce
- 1 teaspoon coconut oil
- 1 small onion finely minced
- 1 inch ginger finely minced, piece
- 3 cloves garlic minced
- ½ cup coconut milk canned
- ½ cup water or broth
- 4 tablespoons almond butter smooth
- 2 tablespoons lime juice fresh
- 1 tablespoon soy sauce gluten-free if needed
- salt to taste, sea salt
- sriracha to taste, optional
Instructions
- Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Toss the beets and sweet potatoes with 2 teaspoons of olive oil, put them on the baking sheet, and pop them into your oven. See notes. Once the beets and sweet potatoes are in the oven, move on to cutting up the rest of the veggies.
- Mix the mushrooms, eggplant, broccoli, red pepper, carrot, and onion with 2 teaspoons of olive oil and a generous pinch of salt and pepper. Spread the veggies in a single layer on another large, parchment paper-lined baking sheet. Once the sweet potatoes and beets have been in the oven for 20 minutes, put this tray of veggies into the oven. Let both veggie trays roast for another 20-25 minutes.
- While the veggies are roasting, prepare the almond butter satay sauce. Melt the coconut oil in a small pot over medium-high heat. Add the onion and cook, stirring occasionally, until it begins to brown, about 5 minutes. Add the ginger and garlic and cook for 30 seconds more.
- Add the coconut milk, water or broth, and almond butter to the pot. Bring the pot to a simmer so the sauce thickens and everything is mixed well. Remove the pot from the heat, then stir in the lime juice and soy sauce. Taste and add salt if necessary. (If you use unsalted almond butter, you will need to add extra salt.) Stir through the optional sriracha if you like the spice.
- Either serve the sauce on the side to dip or drizzle it over your veggies.
Notes
- You may prefer to roast beets and sweet potatoes separately to prevent their color from staining other veggies.
- Any leftover almond butter satay sauce can double as a vegetable dip or sandwich spread for additional meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Serving | 1 serving = ⅓ of the recipe | |
| Calories | 510kcal | 26% |
| Carbohydrates | 60g | 20% |
| Protein | 18g | 36% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 566mg | 24% |
| Potassium | 1984mg | 42% |
| Fiber | 17g | 68% |
| Sugar | 23g | 46% |
| Vitamin A | 18241IU | 365% |
| Vitamin C | 250mg | 278% |
| Calcium | 249mg | 25% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
