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Roasted Veggie Dinner Recipe

This roasted veggie dinner is our quick, easy, and healthy go-to weeknight meal. A colorful mix of fresh vegetables are roasted until crispy then served with an irresistible almond butter satay sauce. It's perfect as a light main or side, and it's ready in 40 minutes!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 3 servings
Calories: 510 kcal
Course: Dinner
Cuisine: North American

Ingredients

  • 2 2 medium beets chopped into bite-sized pieces
  • 2 2 teaspoons olive oil
  • 2 2 small sweet potatoes sliced thick (½-inch rounds)
  • 8 8 medium crimini or white mushrooms
  • 1 1 Asian eggplants chopped into large chunks
  • 1 1 head broccoli sliced into long strips (the sweet stem is the best part!)
  • 1 1 medium red pepper chopped into bite-sized chunks
  • 1 1 medium carrot cut into rounds
  • ½ ½ medium red onion cut into thick chunks
Almond Butter Satay Sauce
  • 1 1 teaspoon coconut oil
  • 1 1 small onion finely minced
  • 1 1 inch piece of ginger finely minced
  • 3 3 cloves garlic minced
  • ½ ½ cup canned coconut milk
  • ½ ½ cup water or broth
  • 4 4 tablespoons smooth almond butter
  • 2 2 tablespoons fresh lime juice
  • 1 1 tablespoon soy sauce gluten-free if needed
  • sea salt to taste
  • Optional: sriracha to taste

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Either serve the sauce on the side to dip or drizzle it over your veggies.

Notes

  • This recipe might make more sauce than you need, depending on your sauce preference. We like a lot of satay sauce (it's just so good!), so this is the perfect amount for us. If you have leftovers, you can always use it for a veggie dip, in sandwiches, or to recreate into an almond butter noodle dish.
  • If you don't want the beets to color the sweet potatoes, you can toss them in oil separately. 

Nutrition Information

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 Monounsaturated Fat 9g Sodium 566mg (24%) Potassium 1984mg (57%) Fiber 17g (68%) Sugar 23g (46%) Vitamin A 18241IU (365%) Vitamin C 250mg (278%) Calcium 249mg (25%) Iron 5mg (28%)

Nutrition Facts

Serving: 3servings

Amount Per Serving

Calories 510

% 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.