I love roasting veggies, but I usually get stuck using the same flavors over and over again, so I’ve been playing around with different flavors. For this roasted veggie dish, I decided to try Asian barbecue sauce. The spices in Chinese Five Spice are ones that I love by themselves, but they tend to be a little strong when put together. I erred on the side of caution with this recipe, and went with a little lighter spicing. Here are some vegan and gluten-free Asian BBQ Roasted Veggies coming your way.
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Asian BBQ Roasted Veggies
Ingredients:
- 1 head cauliflower
- 1 onion
- 5 carrots
- 2 tablespoons San-J Gluten-Free Asian BBQ Sauce, or your favorite bbq sauce
- 2 tablespoons San-J Gluten-Free Tamari Sauce, or your favorite soy sauce
- 1 tablespoon Light Olive Oil
- 5 cloves garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon Chinese Five Spice
1/4 teaspoon Red Pepper Flakes
Preparation:
- Set oven to 375 degrees and line a baking sheet with parchment paper.
- Wash cauliflower and slice the florets off the stalk. Place on baking sheet.
- Scrub carrots and slice both the carrots and onion. Add them the to pan with the cauliflower.
- In a small bowl add liquid and spices and minced garlic and mix.
- Pour mixture over veggies and mix with hands so everything is coated.
- Bake 20 minutes, remove the pan from oven and stir the veggies. Bake 20 more minutes.
- Enjoy!