Easy Roasted Sesame Vegetables

Instructions

1. 1

   Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment for easy cleanup.

2. 2

   Prep veg: cut zucchini, bell pepper, baby carrots, and make cabbage wedges. Put all vegetables in a large mixing bowl.

3. 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. 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. 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. 6

   Finish: remove from oven, squeeze 1 tbsp lemon juice over the hot vegetables, adjust salt/pepper, and sprinkle extra toasted sesame seeds.

7. 7

   Serve warm alongside your slow-cooker drumsticks or over rice. Leftovers keep 2–3 days refrigerated — reheat gently.