Oven-Roasted Asian Vegetables dressed in a savory soy-ginger glaze make a flavorful vegetarian side or an easy weeknight main when tossed with noodles or served over rice. This bright, fast recipe delivers big flavor in under 30 minutes and is perfect for meal prep or a simple family dinner.
Table of contents
- Ingredients
- Instructions
- What to serve them with
- More Chinese recipes
Roasted vegetables are a go-to at our house—simple, healthy and endlessly adaptable. This recipe for Roasted Asian Vegetables was originally created to accompany Korean BBQ short ribs but quickly proved it could stand alone. When tossed with noodles or served over rice, the roasted vegetables and their sticky soy-ginger glaze become a satisfying vegetarian meal.
The technique is straightforward: choose a colorful mix of vegetables, roast them at high heat to concentrate their natural sugars and texture, and toss with a quick stovetop glaze made from soy, mirin, sesame oil, honey and a touch of sriracha for gentle heat. Swap tamari for soy sauce to make the meal gluten free. This recipe yields about 8 cups of vegetables—enough for 3–4 as a side, or 2–4 as a main with grains or noodles.
Ingredients
- Vegetables (about 8 cups total) – use a mix of your favorites for color and texture:
- 1 onion, large dice
- 1 red bell pepper, seeded and large dice
- 2 cups broccoli florets
- 2 cups carrots, peeled and cut on the diagonal into ¼” slices
- 5 ounces shiitake mushrooms, stems removed
- Optional additions: cauliflower florets, snow peas, Japanese eggplant, baby bok choy
- 4 cloves garlic, thinly sliced
- 2 tablespoons olive oil
- Soy Ginger Glaze
- ¼ cup soy sauce (or tamari for gluten free)
- 2 tablespoons mirin (Japanese rice wine)
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon sriracha (double if you like more heat)
- 1 teaspoon ground ginger
- Optional toppings: sesame seeds and chopped green onions
Instructions
- Preheat and prepare. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet for easy cleanup.
- Arrange the vegetables. Spread the onion, bell pepper, broccoli, carrots and mushrooms in an even layer on the baking sheet. Drizzle with olive oil and toss lightly so the vegetables are evenly coated.
- Roast. Roast in the preheated oven for about 20 minutes, until the edges are caramelized and vegetables are tender. Timing will vary slightly by vegetable size—denser vegetables like carrots may need the full 20 minutes.
- Make the glaze. While the vegetables roast, combine soy sauce, mirin, sesame oil, honey, sriracha and ground ginger in a small saucepan over high heat. Bring to a boil, then reduce to medium-low and simmer for about 10 minutes until slightly reduced and glossy. Remove from heat and set aside.
- Toss and finish. Transfer the roasted vegetables to a large bowl. Pour the warm soy-ginger glaze over the vegetables and toss gently to coat while still hot so the glaze clings to the pieces.
- Garnish and serve. Sprinkle with sesame seeds and chopped green onions if desired. Serve immediately as a side, or toss with cooked rice noodles, lo mein or steamed rice for a main dish.
What to serve them with
These roasted Asian vegetables are versatile. They pair beautifully with grilled or roasted proteins, or they can be the centerpiece of a vegetarian meal.
- As a side dish: Serve alongside Korean BBQ beef, miso-glazed salmon, or any stir-fried or grilled main.
- As a main course: Toss the roasted vegetables and glaze with cooked rice, brown rice, quinoa, rice noodles or lo mein noodles. To prepare noodles: cook according to package directions, drain, then combine with the vegetables and glaze.
- Gluten-free option: Use tamari instead of soy sauce and check that the mirin you use is gluten-free.
More Chinese recipes
If you enjoy these flavors, try other popular dishes such as:
- Vegetarian Dan Dan Noodles
- Teriyaki Chicken Stir Fry
- Kung Pao Beef and Noodle Bowl
- General Tso’s Vegetarian Noodle Stir Fry
- Beef and Broccoli Stir Fry
Roasted Asian Vegetables with Soy Ginger Glaze
Oven-roasted vegetables tossed in a sticky soy-ginger glaze—ready in about 30 minutes. Serve as a colorful side or toss with noodles or rice for a quick vegetarian meal.
Servings: 8 cups of roasted vegetables
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Author: Whitney Bond
Ingredients (detailed)
- 1 onion, large dice
- 1 red bell pepper, seeded and large dice
- 2 cups broccoli florets
- 2 cups carrots, peeled and cut on the diagonal
- 5 ounces shiitake mushrooms
- 4 cloves garlic, thinly sliced
- 2 tablespoons olive oil
- ¼ cup soy sauce (or tamari for gluten free)
- 2 tablespoons mirin
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon sriracha
- 1 teaspoon ground ginger
- Optional: 1 tablespoon sesame seeds and 2 tablespoons diced green onions
Notes
- To make this dish gluten free, substitute tamari for soy sauce and confirm the mirin is gluten-free.
- Use whatever vegetables you have on hand—mix textures for the best result (some tender, some crisp).
- Glaze can be simmered a bit longer to thicken; keep an eye on it so it does not burn.
Nutrition Facts (approximate per serving)
Calories: 111 kcal · Carbohydrates: 13 g · Protein: 3 g · Fat: 6 g · Fiber: 3 g · Sodium: 484 mg · Vitamin A: high · Vitamin C: significant