Roast Asian Veggies

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 (Serves 4)

Prep Time: 1 mins Cook Time: 30 mins

egg free

nut free

dairy free

gluten free


  • 2 Cups broccoli florets
  • 2 Cups cauliflower florets
  • 2 Tbsp low sodium soy sauce
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp toasted sesame seeds


1. Preheat oven to 400°F.
2. Place florets on a greased baking sheet, top with soy sauce and sesame oil, and toss to coat evenly.
3. Bake for 30 minutes until golden, then sprinkle with sesame seeds.
4. Serve.
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Hi, I’m Catherine. 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.

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  • Shirley say that you roast a big batch of these for use during the do you store and reheat the veggies?

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    • Kirsten

      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

      leave a comment

  • Meghna

    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!

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  • Maryea Happy Healthy Mama

    I love Asian flavors!

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  • momma2boys

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

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    • Renata

      here a few starters .1.when you cook use fat free clerstoeol free cooking spray2. no sugar/ 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 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

      leave a comment

  • Ann-Louise

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

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  • EmH

    We made this tonight with our dinner, and it was delicious! Lots of flavor, yum.

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  • Ashley

    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!

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  • Peggy

    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!

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  • Jeannette

    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!

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  • Rollers

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

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  • Amy

    So delicious and so simple. Love this one.

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  • Jackie

    Beautiful and simple. I'm inspired to make a batch this Sunday!

    leave a comment

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  • Adriana

    How do I alter the recipe if my veggies are frozen? thanks!

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  • Suzanne C.

    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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