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Easy asian inspired veggies roasted in the oven
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Asian Inspired Roasted Veggies

Asian Inspired Roasted Veggies are easy to make on a sheet pan, are prepared with ingredients you likely already have in your pantry, and are the perfect accompanying dish to P.F. Chang's Home Menu skillet meals. 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side, Vegetables
Cuisine: Asian
Keyword: asian veggies, roasted veggies
Servings: 4
Calories: 260kcal
Author: Rachael


  • 2 1/2 TBS soy sauce
  • 2 TBS brown sugar
  • 1 1/2 TBS sesame oil
  • 1 tsp rice vinegar
  • 1 tsp Sriracha
  • 5-6 cups frozen Veggies
  • 1 TBS olive oil
  • Salt a pinch
  • 2 cloves garlic minced
  • 2 tsp sesame seeds


  • Preheat oven to 425 degrees F.
  • Put a Silicon Baking Mat or Parchment on the sheet
  • In a small bowl, whisk the soy sauce, brown sugar, sesame oil, rice vinegar and hot sauce together, and set aside.
  • Place frozen veggies onto a single layer on the baking sheet, and lightly drizzle with olive oil. Another alternative is to use cooking spray on the sheet before hand.
  • Sprinkle with a little salt, and minced garlic.
  • Bake for 20-25 minutes, or until tender, bake uncovered.
  • Remove from oven, and gently toss in the soy sauce mixture.
  • Sprinkle with sesame seeds, and enjoy!


Calories: 260kcal | Carbohydrates: 37g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Sodium: 769mg | Potassium: 506mg | Fiber: 9g | Sugar: 6g | Vitamin A: 11555IU | Vitamin C: 25mg | Calcium: 74mg | Iron: 2.6mg