If you love roasted vegetables as much as we do, also try our maple roasted butternut squash, roasted winter green salad, or spicy honey roasted carrots. To make it, simply chop up whatever veggies you can find in the fridge, roast them until crispy, and make a simple (but very delicious) satay sauce. Roasting the vegetables brings out their natural sweetness and transforms them in the most delicious way. Depending on how hungry we are, sometimes we’ll eat this on its own, or serve it over cooked quinoa or brown rice. If we have a ripe avocado laying around, sometimes we’ll chop it up and add it, too. It’s a great dinner for meal prepping and we’ll often roast extra veggies because we like the leftovers. They’re perfect for adding to bowls, salads, or tucked into burritos or sandwiches throughout the week.
Beets Sweet potatoes Cremini mushrooms Asian eggplant Broccoli Red pepper Carrot Red onion
Here’s how it comes together in a few simple steps: With the almond butter satay sauce, this roasted veggie dinner is delicious and filling on its own.
For a heartier meal, serve it over a cooked grain like quinoa, brown rice, or basmati rice. For added protein, we like to serve it with chickpeas, a hard-boiled egg, tofu cubes, salmon, or chicken. Protein mains that pair well with this roasted veggie dinner
Roasted Chickpeas Lemon Herb Butter Roast Chicken Slow Roasted Salmon
Did you make this?
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