Description
A healthy and flavorful dish featuring caramelized roasted vegetables paired with a bold and tangy spicy sauce. Perfect as a side dish, main course, or snack.
Ingredients
Scale
- Vegetables:
- 2 cups zucchini, chopped
- 2 cups bell peppers, diced
- 1 cup carrots, sliced
- 1 cup broccoli florets
- Seasoning:
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Spicy Sauce:
- 2 tablespoons chili paste
- 1 tablespoon lime juice
- 1 teaspoon honey or maple syrup
- 1/4 teaspoon red pepper flakes
Instructions
- Preheat the oven to 200°C (400°F).
- Wash and chop the vegetables into even-sized pieces.
- In a large bowl, toss the vegetables with olive oil, salt, pepper, and garlic powder.
- Spread the vegetables on a baking tray lined with parchment paper, ensuring they’re in a single layer.
- Roast the vegetables for 20–30 minutes, flipping halfway through.
- While the vegetables roast, mix the chili paste, lime juice, honey, and red pepper flakes in a bowl to make the spicy sauce.
- Drizzle the spicy sauce over the roasted vegetables or serve on the side. Garnish with fresh herbs if desired.
Notes
- Use seasonal vegetables for the best flavor.
- Adjust the spiciness by adding more or less chili paste.
- The dish can be stored in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Global
Nutrition
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 3 g
Keywords: roasted vegetables, spicy sauce, healthy recipe, vegetable dish, easy roasted veggies