Roasted Vegetables with Stir-Fry Sauce and Brown Rice

roasted vegetables with stir fry sauce served over brown rice on a white plate

5 from 1 vote

Roasted Vegetables with Stir-Fry Sauce and Brown Rice

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.

Prep Time20

Cook Time25

Total Time45

Course: Main Dish, Sauce / Dip / Dressing

Cuisine: Asian

Diet: Vegan, Vegetarian

Keyword: oven, stove-top

Servings:

Calories: 375kcal

Author: Veronique Eichler

Equipment

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

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.

Notes

Nutrition data includes 1 cup cooked brown rice per serving.

For a lower-sodium option, consider substituting coconut aminos for the soy sauce. This swap will create a slightly sweeter and milder flavor profile.

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.

Nutrition