Sheet pan Asian Veggies with a Spicy Cashew Sauce

Ringing in the new year with veggies that pack a punch! This recipe couldn’t be easier and more satisfying!


*all veggies can be cut to your liking. I like medium sized pieces!

1 medium red bell pepper

2 cups fresh cauliflower florets

2 cups fresh broccoli florets

1 cup thin green beans (I used frozen)

1 cup Brussels sprout, cut in half

1/3 cup raw cashew pieces


1 Tbsp cashew butter

1 1/2 tsp gojuchang

1 Tbsp sambal

1 tsp low sodium soy sauce

2 tsp coconut aminos (or just use more soy sauce)

1 tsp sesame oil

1 tsp avocado oil


1. Preheat oven to 450 and line a large baking pan with parchment paper

2. Make sauce in a small bowl

3. Add veggies and cashews to a large bowl and drizzle and toss with sauce.

4. Pour veggies on sheet pan and spread out so vegetables can roast evenly.

5. Bake for 15-20 minutes.

*If eating immediately, 20 minutes should be perfect. If prepping for the week and the intention is to reheat, 15 minutes will be better!

I served over a base of cooked barley and topped with roasted portobello mushrooms! I like spice so I added more sambal on top when serving.



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