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Asian Roasted Vegetables
Source: dLife

Sweet potatoes, zucchini, and peppers sautéed in a sweet ginger soy dressing.

Prep Time: 25 minutes
Cook Time: 45 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 128.3
Total Carbs 21.6 g
Dietary Fiber 3.7 g
Sugars 8.6 g
Total Fat 3.4 g
Saturated Fat 0.4 g
Unsaturated Fat 1.1 g
Potassium 494.8 mg
Protein 2.3 g
Sodium 46.8 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables , 1/2 Other Carbs , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  sweet potatoes
2 each  fresh carrots
1 each  large onion
2 each  medium zucchini
1 each  chopped green bell peppers
1/4 cup  low sodium soy sauce
1/4 cup  rice vinegar
1 tbsp  fresh ginger root
1 tbsp  light honey
1 tbsp  toasted sesame oil
1 tbsp  minced garlic
1/4 tsp  anise seed
  1. Preheat the oven to 425°F.
  2. Peel and cube sweet potatoes. Peel and chop carrots and onion. Cut zucchini lengthwise in quarters, then into 1" pieces.
  3. In large saucepan, place potatoes, sweet potatoes, and carrots. Add water to cover. Bring to boil over medium-high heat. Boil 2 minutes. Drain and rinse with cold water.
  4. In large mixing bowl, place potatoes, carrots, onions, zucchini, and bell pepper.
  5. In small bowl, whisk soy sauce, vinegar, ginger, honey, sesame oil, garlic, and anise. Add to vegetables and toss well to coat.
  6. Line baking sheet with foil. With slotted spoon, transfer vegetables to baking sheet and arrange in single layer. Roast, stirring every 15 minutes, until all the vegetables are tender, about 45 minutes.

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