Description
This Sheet Pan Vegetable Stir Fry is a quick and easy way to enjoy a healthy and flavorful meal. It is perfect for a weeknight dinner and can be customized with your favorite vegetables and protein.
Ingredients
Scale
- 1 head broccoli, cut into florets
- 2 bell peppers (any color), chopped
- 1 red onion, cut into wedges
- 1 cup snap peas
- 2 carrots, julienned
- 8 ounces mushrooms, sliced
- 2 tablespoons olive oil
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- Cooked rice or noodles, for serving
- Sesame seeds, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the broccoli, bell peppers, red onion, snap peas, carrots, and mushrooms.
- In a small bowl, whisk together the olive oil, soy sauce, sesame oil, honey, ginger, garlic, and red pepper flakes (if using).
- Pour the sauce over the vegetables and toss to coat evenly.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, or until the vegetables are tender-crisp and slightly caramelized.
- Serve hot over cooked rice or noodles, garnished with sesame seeds if desired.
Notes
- Feel free to add your favorite protein like chicken, beef, or tofu to the sheet pan during the last 10-15 minutes of cooking.
- Adjust the amount of red pepper flakes to your preferred spice level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 12g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg