Simple Roasted Sesame Vegetables
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Ingredients
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or foil for easy cleanup.
- 2
Prepare the vegetables: cut zucchini, bell pepper, and carrots; cut cabbage into wedges. Place all veg in a large bowl.
- 3
Make the dressing: whisk together roasted sesame oil, soy sauce, mirin, the powdered‑ginger slurry, and a pinch of salt and pepper.
- 4
Toss the veg in the bowl with the dressing until evenly coated. Sprinkle in 1 tsp toasted sesame seeds and toss lightly.
- 5
Arrange in a single layer on the baking sheet (don’t overcrowd; use a second sheet if needed). Roast 20–30 minutes, turning once halfway through with a spatula or tongs so they brown evenly. Roast until edges caramelize and carrots are tender.
- 6
Finish: remove from oven, immediately squeeze 1 tbsp lemon juice over the hot vegetables, adjust seasoning, and sprinkle extra toasted sesame seeds.
- 7
Serve warm as a side or over rice. Leftovers keep 2–3 days refrigerated; reheat gently.
