Roasted Veggie Dinner Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sheet pan roasted vegetables including beets, sweet potato, and broccoli served with an almond butter satay sauce. A quick weeknight meal with vegetables roasted until crispy.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 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)
- 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)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 404mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1641mg
- Calcium
- 167mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 404MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.