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.