For the Roasted Vegetables (approximately 8 cups total)

• 1 large onion, large dice
• 1 red bell pepper, de-seeded and large dice
• 2 cups broccoli florets
• 2 cups carrots, peeled and cut into ¼” diagonal pieces
• 5 ounces shiitake mushrooms
• 4 cloves garlic, thinly sliced
• 2 tablespoons olive oil

For the Soy Ginger Glaze

• ¼ cup soy sauce (use tamari for a gluten-free option)
• 2 tablespoons mirin (Japanese rice wine)
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 teaspoon sriracha (add more for extra spice)
• 1 teaspoon ground ginger

Optional Garnishes

• 1 tablespoon sesame seeds
• 2 tablespoons green onions, diced

1. Preheat Your Oven: Begin by preheating your oven to 425°F (220°C). This high temperature is crucial for achieving beautifully caramelized and tender-crisp vegetables.
2. Prepare the Vegetables: On a large, rimmed baking sheet, spread out your chopped onion, bell pepper, broccoli florets, carrots, and shiitake mushrooms in an even layer. Ensure they are not overcrowded, as this can steam the vegetables instead of roasting them. If necessary, use two baking sheets.
3. Drizzle with Olive Oil: Lightly drizzle the vegetables with olive oil. Toss them gently to ensure every piece is coated. This helps them roast evenly and prevents sticking.
4. Roast to Perfection: Place the baking sheet(s) in the preheated oven and roast for 20 minutes. Halfway through, you can give them a gentle toss for more even cooking. They should be tender and slightly golden brown.
5. Whip Up the Glaze: While the vegetables are roasting, prepare the savory-sweet soy ginger glaze on your stovetop. In a small saucepan, combine the soy sauce, mirin, sesame oil, honey, sriracha, and ground ginger.
6. Simmer the Glaze: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and let the glaze gently simmer for 10 minutes. This allows the flavors to meld and the glaze to thicken slightly. Remove it from the heat and set aside until the vegetables are ready.
7. Combine and Toss: Once the vegetables are removed from the oven, immediately transfer them to a large mixing bowl. Pour the prepared soy ginger glaze over the hot vegetables and toss until every piece is thoroughly coated. The heat from the vegetables will further help the glaze adhere.
8. Garnish and Serve: If desired, garnish your roasted Asian vegetables with a sprinkle of sesame seeds and a handful of diced green onions for an extra layer of flavor and a pop of color. Serve immediately and enjoy the delightful flavors!

These Oven Roasted Asian Vegetables are incredibly versatile, proving to be equally stellar as a delicious side dish or a hearty vegetarian main course. Explore these scrumptious options to integrate them into your meal plan:

Perfect Pairings as a Side

When you’re looking for a vibrant and flavorful accompaniment, these roasted vegetables are an excellent choice. They beautifully complement a wide array of Asian-inspired main courses, adding freshness and texture. Consider serving them alongside:

• Gluten Free Chinese Orange Chicken: The bright citrus notes of orange chicken pair wonderfully with the savory-sweet vegetables.
• Korean BBQ Beef or Korean BBQ Short Ribs: The bold, smoky flavors of BBQ meats find a refreshing balance with these glazed veggies.
• Gluten Free General Tso’s Chicken: A classic takeout favorite, made healthier with a side of roasted goodness.
• Pork Chop Suey: Add more vegetable variety and depth to this comforting dish.
• Gluten Free Chinese Honey Chicken: The sweetness in the chicken is echoed and enhanced by the glaze on the vegetables.
• Miso Salmon: A light, flaky fish dish that gains a hearty element with these flavorful veggies.
• Gochujang Chicken: The spicy notes of Gochujang are beautifully mellowed by the glaze.

Transforming it into a Main Course

If you’re seeking a satisfying vegetarian meal, these roasted Asian vegetables truly shine when served as the centerpiece. They offer a nutrient-dense and flavorful option that feels indulgent yet healthy. Here’s how to make them a complete meal:

• With Rice:
  • White Rice: A timeless base, perfect for soaking up every last drop of the delicious soy ginger glaze. Follow the provided link for easy methods to cook rice in an Instant Pot, on the stovetop, or in a rice cooker.
  • Brown Rice: For a heartier and more nutrient-rich option, brown rice offers a nutty flavor and satisfying chew that complements the vegetables wonderfully.
• With Quinoa:
  • Quinoa: An excellent high-protein, gluten-free alternative to rice. Its fluffy texture and mild flavor make it a fantastic foundation for these savory vegetables. Learn three easy ways to cook quinoa via the link.
• With Noodles – Our Favorite Way!
  • This is arguably the ultimate way to enjoy these vegetables as a main course! Whether you choose delicate rice noodles or robust lo mein noodles, they both pair exquisitely with the glazed vegetables.
  • Simply cook your chosen noodles according to package directions. Once al dente, drain them thoroughly. Then, add the cooked noodles directly to the large bowl with your freshly roasted, glazed veggies. Toss everything together until the noodles are fully coated in the irresistible soy ginger glaze. Voila! You’ve created the perfect vegetarian dinner, bursting with flavor and ready in less than 30 minutes. Consider adding some pan-fried tofu or edamame for an extra protein boost.

Gluten-Free & Vegan Options

Making this recipe accessible to various dietary needs is simple:

• Gluten-Free: The primary ingredient to watch is soy sauce. Easily swap regular soy sauce for tamari, which is a gluten-free alternative with a similar flavor profile. Always check the label on your mirin as well, as some brands may contain gluten.
• Vegan: This dish is inherently vegetarian. To make it strictly vegan, ensure your honey is substituted with an equivalent amount of agave nectar or maple syrup. Most other ingredients are naturally vegan-friendly.

Meal Prep Ideas

These roasted Asian vegetables are fantastic for meal prepping! Cook a large batch on Sunday, and you’ll have flavorful additions to your meals throughout the week. Store them in airtight containers in the refrigerator for up to 3-4 days. They reheat beautifully in the microwave or a pan, making them a quick and healthy grab-and-go option for lunches or quick dinners.

Storage and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can either microwave them until warmed through or, for a crispier texture, spread them on a baking sheet and reheat in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until heated to your liking.

Spice Level Adjustment

The sriracha in the glaze offers a mild heat that appeals to most palates. However, if you’re a fan of spicy food, don’t hesitate to increase the amount of sriracha to 2 teaspoons or even more. For those sensitive to spice, you can reduce it to half a teaspoon or omit it entirely, though it does add a lovely depth of flavor.

Tips for Even Roasting

• Don’t Overcrowd the Pan: This is perhaps the most important tip for roasting. If your vegetables are too close together, they will steam instead of roast, leading to soggy results. Use multiple baking sheets if necessary.
• Consistent Cut Size: Try to chop your vegetables into roughly similar sizes. This ensures they cook evenly and are tender at the same time.
• High Heat is Key: Roasting at 425°F (220°C) allows for quick cooking and beautiful caramelization.

If you’ve fallen in love with these delicious Asian roasted vegetables, you’re in for a treat! Our collection of Chinese-inspired recipes and other Asian delights is sure to inspire your next culinary adventure. Dive into these popular posts for more flavorful ideas:

• Vegetarian Dan Dan Noodles: A spicy and savory noodle dish that’s incredibly satisfying.
• Teriyaki Chicken Stir Fry: A classic, quick, and vibrant stir-fry packed with flavor.
• Kung Pao Beef and Noodle Bowl: A spicy, sweet, and tangy delight perfect for a hearty meal.
• General Tso’s Vegetarian Noodle Stir Fry: All the iconic flavors of General Tso’s, in a vegetarian noodle dish.
• Beef and Broccoli Stir Fry: A timeless combination, easy to make and universally loved.

Oven roasted Asian Vegetables, tossed with a soy ginger glaze, are delicious as a vegetarian side dish! They’re also terrific tossed with noodles, or served over rice, to create a tasty meal! This recipe is so flavorful and easy to make in less than 30 minutes!

Servings: 8 cups

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Author: Whitney Bond

Course: Main Course, Side Dish

Cuisine: Chinese

Rating: 5 stars (3 ratings)

Print Recipe | Pin Recipe

Roasted Vegetables

• 1 large onion, large dice
• 1 red bell pepper, de-seeded and large dice
• 2 cups broccoli florets
• 2 cups carrots, peeled and cut into ¼” diagonal pieces
• 5 ounces shiitake mushrooms
• 4 cloves garlic, thinly sliced
• 2 tablespoons olive oil

Soy Ginger Glaze

• ¼ cup soy sauce
• 2 tablespoons mirin
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 teaspoon sriracha
• 1 teaspoon ground ginger

Optional Toppings

• 1 tablespoon sesame seeds
• 2 tablespoons green onions, diced

Calories 111kcal (6%)

Carbohydrates 13g (4%)

Protein 3g (6%)

Fat 6g (9%)

Saturated Fat 1g (5%)

Sodium 484mg (20%)

Potassium 306mg (9%)

Fiber 3g (12%)

Sugar 7g (8%)

Vitamin A 5968mg (119%)

Vitamin C 43mg (52%)

Calcium 38mg (4%)

Iron 1mg (6%)

Did you make this recipe?

Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!