Top | Side Dishes
Asian-Style Roasted Vegetables
(recipe, Caroline Cummins)
Like baking meatballs instead of frying them, roasting vegetables is more efficient than stir-frying them. You can use any firm vegetables you like; try asparagus and carrots for a variation. Serve this side dish with steamed rice and Spicy Asian Meatballs or Fried Tofu with Peanut Sauce.
- ½ cup peanut oil
- ¼ cup soy sauce
- 1 Tbsp. sesame oil
- 1 Tbsp. Sriracha (garlic-chile sauce)
- 1 Tbsp. Thai-style sweet chile sauce
- 1 Tbsp. diced fresh ginger
- 6 garlic cloves, diced
- 2 large sweet potatoes, peeled, cut into ½-inch slices, and quartered
- 1 large head (or 3 smaller heads) broccoli, stems peeled and sliced and florets broken down into bite-size pieces
- 1 bunch scallions, trimmed and sliced into 2-inch lengths
- Preheat the oven to 425 degrees. Lightly oil two rimmed baking sheets.
- Whisk together the dressing ingredients and set the dressing aside.
- Put the prepped vegetables into a large bowl and pour over the dressing. Toss with your hands, then arrange in a single layer on the two baking sheets.
- Roast for about 15 minutes, rotating the sheets once about halfway through the roasting time, until the vegetables are cooked and starting to char slightly about the edges.
- Serve immediately, with extra soy sauce, spicy garlic-chile sauce, and sweet chile sauce on the side.