Name: Easy Roasted Sesame Vegetables
Prep time: 10 minutes
Cook time: 20–30 minutes
Total time: 30–40 minutes
Yield: 4 servings
Ingredients: 2 small zucchini, cut into ½-inch (1 cm) rounds or half-moons; 1 red bell pepper, seeded and cut into 1-inch strips; 1 cup baby carrots, halved lengthwise if large; 0.5 small head red cabbage, cored and cut into 1–1.5 inch wedges; 2 tbsp roasted sesame oil; 1 tbsp soy sauce; 1 tbsp aji mirin; 1 tsp powdered ginger (mixed into a tablespoon warm water); 1 tsp toasted sesame seeds (plus extra for garnish); 1 tbsp lemon juice (fresh); 0 Salt and freshly ground black pepper to taste

Instructions

1
Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment for easy cleanup.
2
Prep veg: cut zucchini, bell pepper, baby carrots, and make cabbage wedges. Put all vegetables in a large mixing bowl.
3
Make the dressing: in a small bowl whisk together roasted sesame oil, soy sauce, mirin, the powdered-ginger slurry (powdered ginger mixed into 1 tbsp warm water), and a pinch of salt and pepper.
4
Toss: pour the dressing over the vegetables and toss gently with your hands or tongs until everything is evenly coated. Sprinkle in 1 tsp toasted sesame seeds and give one more light toss.
5
Roast: spread the vegetables in a single layer on the baking sheet (avoid heavy crowding — use two trays if needed). Place in the oven and roast 20–30 minutes, turning once halfway through (use a spatula or tongs to flip/stir the vegetables so they brown evenly). Roast until edges caramelize and carrots are tender.
6
Finish: remove from oven, squeeze 1 tbsp lemon juice over the hot vegetables, adjust salt/pepper, and sprinkle extra toasted sesame seeds.
7
Serve warm alongside your slow-cooker drumsticks or over rice. Leftovers keep 2–3 days refrigerated — reheat gently.

Easy Roasted Sesame Vegetables

Ingredients

Instructions

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