sheet pan asian veggies

Quick, easy, and flavorful. Not much to do here, but let the veggies think for themselves. Roasting in the oven or grilling on the bbq. Totally up to you, but it’s the vegetables that are the star.

A long time family favorite; that pairs with most anything.

And don’t worry if you don’t have all the veggies on hand. Just use whatever you’ve got.

Ingredients:

3 carrots, peeled and chopped

2 zucchini’s quartered and chopped

1 white onion, peeled and chopped

1 japanese eggplant, quartered and chopped

2 baby bok choy, outer leaves removed, stemmed, and chopped

4 Tbsp sesame oil

4 Tbsp coconut aminos

1 tsp fish sauce

2 cloves garlic, minced

1/4 cup butter

Directions:

Preheat oven to 450.

Toss all ingredients together on an oven safe sheet pan.

Roast in oven until veggies are tender.