Recipe Video - OnlineCook

April 29, 2025

You won't be disappointed by this stir-fry-on-a-sheet-pan take on roasted veggies. The recipe is a Yummly original created by Edwina Clark, RDN.

9 Ingredients

Servings

Warning0 allergens identified

Preheat the oven to 425°F.

Line a large baking sheet with parchment paper.

Cut the bell peppers and red onion into 1/2 inch squares. Separate the onion layers for even cooking.

Add the sesame oil, honey, garlic powder, ground ginger, and reduced-sodium soy sauce to a large mixing bowl. Whisk to combine.

Add the bell peppers, onion, and broccoli florets to the bowl. Toss to coat.

Transfer the seasoned vegetables to the prepared baking sheet and spread them into a single layer.

Bake the vegetables on middle rack of oven until they are fork tender, about 25 minutes.

Check to see that vegetables are done. Remove from oven or add time as needed.

Allow vegetables to cool slightly. Serve and enjoy.

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Even Veggie Sizing 🔪
Cut all vegetables into uniform, bite-sized pieces to ensure even roasting and consistent caramelization across the sheet pan.
Sesame Oil Intensity 🧴
Use toasted sesame oil sparingly - its robust flavor can quickly overpower the dish, so start with just 1-2 teaspoons and adjust to taste.
Honey Glaze Technique 🍯
Mix honey with soy sauce and sesame oil in a separate bowl first to create a more even, glossy coating that will caramelize beautifully on the vegetables.
Prevent Vegetable Steaming 🔥
Use a large sheet pan and avoid overcrowding to ensure vegetables roast and caramelize instead of steaming - leave space between pieces for crisp edges.
Layered Seasoning Strategy 🌶️
Sprinkle dry spices like garlic powder and ground ginger before roasting, then drizzle the honey-soy glaze in the last 5-7 minutes of cooking to prevent burning.