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Sheet Pan Manchurian Vegetables

Sheet Pan Manchurian Vegetables

One sheet pan is all you need for these savory "Manchurian" vegetables!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Main Course, Side Dish
Cuisine American
Servings 4 people
Calories 193 kcal

Ingredients
  

  • 1 tablespoon peanut oil or avocado oil
  • 1 head cauliflower chopped into florets
  • 2 large carrots peeled and chopped
  • 1 large bell pepper seeded and chopped
  • 1 can chickpeas drained and rinsed
  • 1 cup frozen green peas thawed
  • 1/3 cup ketchup
  • 1/4 cup sweet red chili sauce
  • 2 teaspoons garam masala
  • 2 teaspoons garlic powder
  • 1/4 teaspoons minced ginger
  • 1 1/2 tablespoons liquid aminos (or tamari)

Instructions
 

  • Preheat oven to 425°F (220°C). Place cauliflower, carrots and bell pepper in a sheet pan. Drizzle with peanut oil and toss to coat.
  • Roast for 30 minutes or until the vegetables reach your desired tenderness. Stir twice during roasting to prevent burning.
  • Now, let's make the glaze. In a small bowl, whisk together ketchup, sweet chili sauce, garam masala, garlic powder, ginger and soy sauce. Set aside.
  • Add chickpeas and peas to the sheet pan and stir. Pour sauce over the vegetable mixture and stir to coat.
  • Serve your Sheet Pan Manchurian Vegetables with brown rice.

Nutrition

Calories: 193kcalCarbohydrates: 33gProtein: 7gFat: 5gSaturated Fat: 1gSodium: 773mgPotassium: 802mgFiber: 7gSugar: 20gVitamin A: 7678IUVitamin C: 139mgCalcium: 60mgIron: 2mg
Keyword Comfort Food, Easy, Vegan
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