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This Roasted Vegetables with Stir-Fry Sauce recipe offers a foolproof twist on a classic dish, combining bold Asian-inspired flavors with an effortless oven technique.
I have a confession to make… I’ve always struggled to master traditional stir-fries. While I absolutely love eating them, the whole wok technique has never been my strong suit. My veggies often ended up too crunchy or too mushy, and the high heat of the wok intimidates me. But by roasting the vegetables and simmering the sauce separately, I’ve finally found a method that delivers the same delicious flavors without the stress. The result? Perfectly cooked, caramelized veggies, a silky sauce, and it couldn’t be easier! My oven is my trusted sidekick—it always has my back, even when my wok does not.
If you’re looking for a simple way to make a vibrant veggie stir-fry at home, this recipe is for you.
Why Roasting Makes This Stir-Fry Healthier
This roasted vegetable stir-fry is a healthier alternative to the traditional version for several reasons. First, instead of cooking with vegetable or peanut oil—commonly used in stir-fries for their ability to withstand high wok temperatures—this recipe uses heart-healthy olive oil. Olive oil is rich in monounsaturated fats, which support cardiovascular health. Additionally, roasting allows the vegetables to caramelize naturally without needing a large amount of oil, resulting in a lighter dish with all the bold, savory flavors of a stir-fry but fewer calories and less fat.
Ingredients
Here’s everything you’ll need to make this Roasted Vegetables with Stir-Fry Sauce and Brown Rice.
For the Vegetables:
- Broccoli: Nutritious and crisp, it’s loaded with fiber and vitamin K for bone health.
- Carrots: Naturally sweet and packed with beta-carotene, promoting eye health.
- Snow Peas: Crunchy and light, they add freshness and are rich in vitamin C.
- Baby Bok Choy: A tender green that’s full of calcium and other essential nutrients.
- Eggplant: Adds a hearty, creamy texture and is packed with fiber and antioxidants.
- Bell Peppers (red and yellow): Sweet and colorful, they’re a great source of vitamins A and C to support immunity and skin health.
For the Stir-Fry Sauce:
- Chicken Broth: Provides a savory base for the sauce. Vegetable broth is a great option if you’re keeping it vegan.
- Garlic and Ginger: Bold aromatics with anti-inflammatory properties that enhance the sauce’s depth of flavor.
- Honey: A touch of natural sweetness to balance the savory elements.
- Soy Sauce and Rice Vinegar: These two ingredients create the perfect balance of umami and tang.
- Sriracha: Adds just the right amount of heat for a flavorful kick. You can substitute with chili garlic sauce, hot sauce, gochujang, or crushed red pepper flakes for a similar effect.
To Serve:
- Brown Rice or Soba Noodles: Nutty and satisfying brown rice, or chewy soba noodles made from buckwheat, are perfect bases for this dish.
- Scallions (Green Onions): Freshly sliced, they add a mild, oniony crunch to complement the vegetables.
- Sesame Seeds: A sprinkle of these adds a nice crunch and a subtle nutty flavor.
How to Make It
- First, roast the vegetables:
Preheat your oven to 400°F (true convection mode) or 425°F (regular). True convection mode is ideal for roasting with multiple sheet pans in the oven, as the fan and additional heating element ensure even airflow and consistent cooking on all racks. However, it’s still important to keep an eye on the vegetables and switch the pans if necessary to ensure even roasting.
Toss all the vegetables with olive oil, salt, and pepper, then spread them in a single layer on three parchment-lined baking sheets. Roast for 25 minutes, flipping halfway through, until tender and slightly caramelized.
- Next, prepare the sauce
While the vegetables are roasting, whisk together in a small saucepan: chicken broth, rice vinegar, soy sauce, honey, cornstarch, sriracha, garlic, and ginger. Bring the mixture to a boil, stirring constantly, until thickened. Remove from heat and set aside.
- Finally, bring it all together:
Transfer the roasted veggies to a large serving bowl and toss them with the warm sauce. Serve over brown rice or soba noodles, and sprinkle with green onions and sesame seeds.
Storage Instructions
- Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the vegetables and sauce together in the microwave or on the stovetop over low heat.
- While you can freeze the roasted vegetables, the sauce may separate after thawing due to the cornstarch. For best results, freeze the vegetables and sauce separately and reheat them just before serving.
- You can prepare the sauce up to 3 days in advance. Store it in an airtight container in the fridge, and reheat it gently on the stove before tossing it with the roasted vegetables.
FAQ
- Can I use different vegetables?
Absolutely! This recipe is highly adaptable. Swap in zucchini, cauliflower, mushrooms, or even asparagus, depending on what you have on hand. Just make sure to cut everything into similar-sized pieces for even cooking. - What can I use instead of chicken broth?
For a vegetarian version, substitute chicken broth with vegetable broth. The sauce will still be rich and flavorful! - Can I Reduce the Sodium in This Recipe?
For a lower-sodium option, consider substituting coconut aminos for the soy sauce. This swap will create a slightly sweeter and milder flavor profile. - What Are the Best Bases to Serve with This Dish?
Brown rice is my top choice for its nutty flavor and extra fiber, with soba noodles (made from buckwheat) as a close second. That said, jasmine rice, basmati rice, or even quinoa are equally great options. In a pinch, pre-cooked rice can save you valuable time.
Why You’ll Love This Recipe
This roasted vegetables with stir-fry sauce recipe gives you all the flavor of a traditional stir-fry with none of the guesswork. The sauce is rich and tangy with just the right amount of heat, while the roasted veggies are perfectly cooked with caramelized edges. It’s endlessly adaptable—swap in your favorite seasonal vegetables, or add tofu, chicken or shrimp for extra protein. Plus, the versatile sauce works wonderfully with any stir-fry, making it perfect for other dishes too.
And the best part? No wok required!
Give this foolproof recipe a try, and enjoy a healthier, hassle-free take on a stir-fry classic. Let me know how it turns out!
Try These Other Recipes
Roasted Broccoli and Bell Pepper
Roasted Broccoli and Cauliflower: A Quick Easy Side Dish
Roasted Vegetables with Stir-Fry Sauce and Brown Rice
Ingredients
Vegetables
- 1 eggplant sliced thin and cut into bite-size pieces
- 1 yellow bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 2 cups broccoli florets
- 2 carrots thinly sliced
- 1 cup snow peas
- 1 baby bok choy cut in half lengthwise
- 3 tbsp extra virgin olive oil
- salt and pepper to taste
Stir Fry Sauce Ingredients
- 1/2 cup low sodium chicken broth or vegetable broth for a vegan option
- 1/4 cup rice wine vinegar
- 1/4 cup low sodium soy sauce
- 1 tbsp honey
- 1 tbsp cornstarch
- 1 tsp sriracha sauce
- 2 garlic cloves minced or grated
- 1 tsp grated ginger
To Serve
- 6 cups cooked brown rice
- 2 green onions sliced
- 1 tbsp multi-color sesame seeds
Instructions
Roast the Vegetables
- Preheat your oven to 400°F (true convection) or 425°F (regular).
- Toss the vegetables with olive oil, salt, and pepper, then arrange them in a single layer on three parchment-lined baking sheets. Make sure the vegetables are well spaced to avoid overcrowding, as this can cause them to steam instead of caramelize.
- Roast for 25 minutes, flipping halfway through, until tender and slightly caramelized.
Prepare the Sauce
- While the vegetables are roasting, whisk together in a small saucepan the chicken or vegetable broth, rice vinegar, soy sauce, honey, cornstarch, sriracha, garlic, and ginger.
- Bring the mixture to a boil, stirring constantly, until thickened. Remove from heat and set aside.
Bring It All Together
- Transfer the roasted veggies to a large serving bowl and toss them with the warm sauce.
- Serve over brown rice or soba noodles, and sprinkle with green onions and sesame seeds.
