Every Sunday night I cut up the huge amount of veggies that we buy at the Farmers’ Market, place them on a big sheet pan and roast them up for us to eat over the next few days. I find that keeping simply cooked, intensely flavored vegetables in the fridge is an easy way to fill the school lunch box or make dinner easier for me to get on the table in no time flat.
Sometimes I toss my vegetables with a touch of maple syrup or some fresh herbs, but one of my kids’ new favorite ways to eat them is with a splash of soy sauce and sesame oil. It’s amazing how just a dash and sprinkle of a few uncommon ingredients transforms a food that my kids normally enjoy into something completely different that they love just as much.
Roast Asian Veggies
Ingredients
- 2 Cups broccoli florets
- 2 Cups cauliflower florets
- 2 Tbsp low sodium soy sauce
- 1 Tbsp toasted sesame oil
- 1 Tbsp toasted sesame seeds
Instructions
- Preheat oven to 400°F.
- Place florets on a greased baking sheet, top with soy sauce and sesame oil, and toss to coat evenly.
- Bake for 30 minutes until golden, then sprinkle with sesame seeds.
- Serve.
Nutrition
Calories: 60kcal | Carbohydrates: 5g | Protein: 2g | Fat: 3g | Sodium: 290mg | Fiber: 1g | Sugar: 1g
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Seems like whenever I’m in a dinner pinch I can turn to your site, and find something perfect! This is so simple, but just different enough from the usual way we eat our veggies that the kids loved it! We just did this as a main dish with rice for a light meat-free dinner. Thanks again for saving my suppertime!
How do I alter the recipe if my veggies are frozen? thanks!