Roasted Veggie Dinner with Almond Satay
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This roasted veggie dinner is our quick, easy, and healthy go-to weeknight meal. A colorful mix of fresh vegetables are roasted until crispy then served with an irresistible almond butter satay sauce. It's perfect as a light main or side, and it's ready in 40 minutes!
If you love roasted vegetables as much as we do, also try our maple roasted butternut squash, roasted winter green salad, or spicy honey roasted carrots.
We have to admit, we can barely call this a recipe because it's our go-to dinner that we can make with our eyes closed. It's super easy and perfect for nights when you want something healthy yet filling without any fuss.
To make it, simply chop up whatever veggies you can find in the fridge, roast them until crispy, and make a simple (but very delicious) satay sauce. Roasting the vegetables brings out their natural sweetness and transforms them in the most delicious way.
Depending on how hungry we are, sometimes we'll eat this on its own, or serve it over cooked quinoa or brown rice. If we have a ripe avocado laying around, sometimes we'll chop it up and add it, too.
It's a great dinner for meal prepping and we'll often roast extra veggies because we like the leftovers. They're perfect for adding to bowls, salads, or tucked into burritos or sandwiches throughout the week.
Roasted veggie dinner ingredients
This roasted veggie dinner is the perfect fridge clear-out meal so feel free to mix it up and use what you have on hand. Here are the vegetables we used in the pictures:
- Beets
- Sweet potatoes
- Cremini mushrooms
- Asian eggplant
- Broccoli
- Red pepper
- Carrot
- Red onion
How to make this roasted vegetable dinner
Sometimes we need a break but we still want to eat well. This is our go-to weeknight dinner when we want something healthy without much effort. Just roast the veggies and make a sauce. That's it!
Here's how it comes together in a few simple steps:
- While your oven preheats, toss the beets and sweet potatoes (or other root vegetables that take longer to cook) in a bit of oil on a parchment-lined baking sheet. While they cook, chop up the rest of your veggies.
- Spread out all the quicker cooking veggies on another parchment-lined baking sheet and toss them with olive oil, salt, and pepper. At the twenty-minute mark, add them to the oven with the beets and sweet potatoes. Roast both trays of veggies for another 20 minutes or so.
- While the veggies cook, make your satay sauce by sautƩing the onions, ginger, and garlic in a bit of olive oil. Then stir in coconut milk, water, and almond butter and simmer until it thickens. Add a little lime juice and sriracha once it comes off the heat.
- When the veggies are done, all that's left to do is either drizzle the sauce over them or serve it on the side as a dip. Enjoy!
Full recipe instructions are in the recipe card below.
FAQS
Can I prep the veggies ahead of time?
Definitely! Most vegetables can be chopped and stored in containers in your fridge 1-2 days ahead of time. The only exception we can think of is regular potatoes that should be stored in water otherwise they will turn brown.
How long does the satay sauce keep?
The almond butter satay sauce will keep in the refrigerator in a sealed jar or container for up to 5 days.
What to serve with roasted vegetable dinner
With the almond butter satay sauce, this roasted veggie dinner is delicious and filling on its own.
For a heartier meal, serve it over a cooked grain like quinoa, brown rice, or basmati rice. For added protein, we like to serve it with chickpeas, a hard-boiled egg, tofu cubes, salmon, or chicken.
Protein mains that pair well with this roasted veggie dinner
More easy healthy dinner recipes
- Sweet Potato Roll Sushi Bowl
- Grilled Southwest Sweet Potatoes with BBQ Hummus
- Curried Quinoa Vegetable Stew
Roasted Veggie Dinner Recipe
Ingredients
- 2 medium beets (chopped into bite-sized pieces)
- 2 teaspoons olive oil
- 2 small sweet potatoes (sliced thick (Ā½-inch rounds))
- 8 medium crimini or white mushrooms
- 1 Asian eggplants (chopped into large chunks)
- 1 head broccoli (sliced into long strips (the sweet stem is the best part!))
- 1 medium red pepper (chopped into bite-sized chunks)
- 1 medium carrot (cut into rounds)
- Ā½ medium red onion (cut into thick chunks)
Almond Butter Satay Sauce
- 1 teaspoon coconut oil
- 1 small onion (finely minced)
- 1 inch piece of ginger (finely minced)
- 3 cloves garlic (minced)
- Ā½ cup canned coconut milk
- Ā½ cup water or broth
- 4 tablespoons smooth almond butter
- 2 tablespoons fresh lime juice
- 1 tablespoon soy sauce (gluten-free if needed)
- Sea salt (to taste)
- Optional: sriracha (to taste)
Instructions
- Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Toss the beets and sweet potatoes with 2 teaspoons of olive oil, put them on the baking sheet, and pop them into your oven. See notes. Once the beets and sweet potatoes are in the oven, move on to cutting up the rest of the veggies.2 medium beets, 2 teaspoons olive oil, 2 small sweet potatoes
- Mix the mushrooms, eggplant, broccoli, red pepper, carrot, and onion with 2 teaspoons of olive oil and a generous pinch of salt and pepper. Spread the veggies in a single layer on another large, parchment paper-lined baking sheet. Once the sweet potatoes and beets have been in the oven for 20 minutes, put this tray of veggies into the oven. Let both veggie trays roast for another 20-25 minutes.8 medium crimini or white mushrooms, 1 head broccoli, 1 medium red pepper, 1 medium carrot, Ā½ medium red onion, 1 Asian eggplants
- While the veggies are roasting, prepare the almond butter satay sauce. Melt the coconut oil in a small pot over medium-high heat. Add the onion and cook, stirring occasionally, until it begins to brown, about 5 minutes. Add the ginger and garlic and cook for 30 seconds more.1 teaspoon coconut oil, 1 small onion, 3 cloves garlic, 1 inch piece of ginger
- Add the coconut milk, water or broth, and almond butter to the pot. Bring the pot to a simmer so the sauce thickens and everything is mixed well. Remove the pot from the heat, then stir in the lime juice and soy sauce. Taste and add salt if necessary. (If you use unsalted almond butter, you will need to add extra salt.) Stir through the optional sriracha if you like the spice.Ā½ cup canned coconut milk, Ā½ cup water or broth, 4 tablespoons smooth almond butter, 2 tablespoons fresh lime juice, 1 tablespoon soy sauce, Optional: sriracha, Sea salt
- Either serve the sauce on the side to dip or drizzle it over your veggies.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
