This simple recipe for sheet pan roasted Asian vegetable medley is tasty, easy, and ready in about 20 minutes. The perfect side dish for any favorite Asian entree!
If you’ve been following me on Instagram, you saw that a couple of weeks ago I took a little trip to New York. Would you believe me if I said that was my first time in New York, ever? True story. Unless you count that time my mother and I stopped in New York on our way to and from Europe but does it really count if you only see the inside of the airport? At one point we walked outside to get to another terminal and I did breathe in actual New York air but… still.
It was such a quick trip, but definitely an unforgettable one. I endured the most turbulent (and stomach-churning) flight of my life, visited Times Square, walked through Central Park (or at least a third of it, gosh it’s huge!), ate my way through five kinds of pastries, missed my Uber ride after running 9 blocks up Central Park West, and toured the Museum of Food and Drink – more widely known as MOFAD.
I recently partnered up with Lean Cuisine and they invited me to a really amazing event at MOFAD – which is exactly like it sounds, a museum dedicated to the food and drinks. My kind of museum!
Right now they have a very special exhibit featuring the history of Asian cuisine in America and how it came to be what it is today. In this picture below you can see this massive curtain of takeout boxes. Each one represents seven Chinese restaurants in America. SO MANY. It was really eye opening to see that visual representation.
I taste-tested some LEAN CUISINE “hack” recipes, which pair heated dishes with fresh ingredients: Orange Chicken Lettuce Wraps, and Sesame Chicken Asian Bowls (my personal favorite!). One of the best parts of the evening was being able to watch LEAN CUISINE chef prepare one of their new dishes – Garlic Sesame Noodles with Beef – right there in front of us.
He walked us through every step, every ingredient, and then let us taste the finished product. The flavor was fantastic and I couldn’t believe how simple the recipe was and how fresh the ingredients were. What really stood out to me was the passion behind how the dish was prepared, in an authentic, seasoned wok, and how that plays into the flavors and textures in the final dish.
Chef Angie Mar also prepared the most incredible Steamed Porgy with Scallions and Ginger. Definitely thinking about recreating that goodness here soon! The recipes begin with the LEAN CUISINE highly-trained team of chefs and each of these new dishes has no artificial colors, flavors, or preservatives. I was so impressed to see how much love, and what high-quality, fresh ingredients, go into these tasty dishes.
The trip – and taste-testing – inspired me to create this recipe for sheet pan roasted Asian vegetables. It’s so easily customized by swapping any of the veggies for your favorites and is perfect for pairing with – or tossing right into! – the new LEAN CUISINE Asian-inspired recipes. My favorite might be the Sesame Chicken!
If I had a bigger pan I would’ve added asparagus, baby carrots, snow peas, and mushrooms! Truly the combinations are endless. Simply toss the veggies with a bit of garlic powder, sesame oil, and soy sauce, and bake for about 10-15 minutes until tender. That’s it! So easy. So delicious. So perfectly complementary to your favorite LEAN CUISINE dishes.
Sheet Pan Roasted Asian Vegetable Medley
This simple recipe for sheet pan roasted Asian vegetable medley is tasty, easy, and ready in about 20 minutes. It makes the perfect side dish for any favorite Asian entree.
- 1/2 onion, chopped
- 2 cups broccoli florets
- 2 cups cauliflower. chopped
- 1 red bell pepper, chopped
- 1 zucchini or yellow squash, sliced
- 1/4 cup sesame oil
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- salt and pepper, to taste
- sesame seeds, for garnish
Preheat oven to 400 degrees. In a small bowl whisk together sesame oil, soy sauce, garlic powder, and ginger.
In a large bowl combine veggies. Pour oil mixture over the veggies and toss to coat. Transfer veggies to a large sheet pan and spread out evenly across the pan.
Bake for 10-15 minutes until veggies are fork-tender. If desired, you can broil on high for an additional 2-3 minutes at the end.
Garnish with sesame seeds and serve.