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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.

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Roast Asian Veggies

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Servings: 4
Author: Catherine McCord
Prep Time 1 minute
Cook Time 30 minutes
Total Time 31 minutes

Ingredients  

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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About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. 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!

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  3. A lot of soy sauce has gluten in it, so be careful! We use Braggs Amino Acids as a substitute.

  4. I make these veggies all the time, for , my 1 yr old he loves them! I toss mine in Olive Oil and salt and pepper. I will have to try the soy. yum!

  5. I’m Asian. Sometimes we just blanch the veggies in the pot, drain it, and add a dash of oyster sauce and sesame oil. Yummy!

  6. I added sesame seeds that were on sale to my Peapod order last night. So excited to try out his recipe tomorrow when my order gets here!

  7. I love the asian touch! I usually make my roasted veggies with olive oil and thymes but I can’t wait to try this.

  8. here a few starters .1.when you cook use fat free clerstoeol free cooking spray2. no sugar/sweets3.eat salad with your meals4. use wishbone spritzers *only 2 callories* a spray5. replace dinner with a slim fast. eat a regular breakfast, eat a dinner lunch * because you will have a day to burn it off ..instead of eating a huge dinner then going to bed ..you could eat your dinner at lunch time and slim fast shake fills you up!!!!!at night . its going great for me .i think its only 190 calories ..6. take your vitamines and fiber lots of fruit and veggeis .. good luck

  9. Just made this. I only used broccoli because that’s all I had. Excellent recipe. I will be using this a lot. Yummy!

  10. I make something similar and just serve it cold out of the fridge like a salad for leftovers. It’s delicious cold! Add some sauteed onions and almonds to turn it into a cold asian veggie salad. My 2 year old loves it!

  11. yes, this is a wonderful idea, i do the same thing thought not every week. I store them in a glass bowl that has a lid and to reheat i microwave but you could always toss them in a wok or other pan until they’re warm

  12. HI…you say that you roast a big batch of these for use during the week…how do you store and reheat the veggies?

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