Roasted Veggie Dinner Recipe
This roasted veggie dinner is a quick weeknight meal. Fresh vegetables are roasted until crispy, then served with an irresistible almond butter satay sauce.
Ingredients
- 2 medium beets, chopped into bite-sized pieces
- 2 teaspoons olive oil
- 2 small sweet potatoes, sliced thick (½-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
- ½ 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
- ½ cup canned coconut milk
- ½ 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, ½ 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.½ cup canned coconut milk, ½ 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
This recipe might make more sauce than you need, depending on your sauce preference. We like a lot of satay sauce (it's just so good!), so this is the perfect amount for us. If you have leftovers, you can always use it for a veggie dip, in sandwiches, or to recreate into an almond butter noodle dish.
If you don't want the beets to color the sweet potatoes, you can toss them in oil separately.
Serving: 1 serving = ⅓ of the recipe, Calories: 510kcal, Carbohydrates: 60g, Protein: 18g, Fat: 27g, Saturated Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Sodium: 566mg, Potassium: 1984mg, Fiber: 17g, Sugar: 23g, Vitamin A: 18241IU, Vitamin C: 250mg, Calcium: 249mg, Iron: 5mg