I love roasting my veggies and I have been playing around with different flavors. I, like usual, get stuck on using the same flavors over and over again in different dishes. This dish is no different except I haven’t roasted veggies with this sauce before and it was the first time I had ever even tried the sauce. Super excited to try some BBQ sauce roasted veggies with Chinese Five spice? What? Oh yes, here are some vegan and gluten-free Asian BBQ Roasted Veggies.
It’s time to eat some different type of roasted veggies. Well, not necessarily different veggies – just my ole faves carrots and cauliflower – but some different spices and sauces for roasting. I have roasted stir fry veggies with tamari and soy sauce but I hadn’t tried the Asian BBQ sauce and yum. It’s lick your fingers (or carrots) good! Added some new spice to the mix too. My mom – the best Christmas stocking stuffer ever – gave me a bunch of kitchen stuff this year and Chinese Five Spice was a part of it! Cool right? Well the seasonings are good all by themselves but a little strong all together, so I erred on the side of (my) caution and didn’t go overboard on it, and it all turned out great!
Start by setting your oven to 375 degrees and lining a baking sheet with parchment paper. Wash your cauliflower then cut out the bottom of the stem; cut the florets out and dump on your pan. Wash and scrub your carrots then slice up along with your onion. In a small bowl pour the BBQ sauce, tamari, olive oil, spices and minced garlic and mix. Pour over all veggies then mix with your hands to make sure everything gets coated then spread out over baking sheet. Bake for 40 minutes, taking out halfway through to mix. Pair with soy sauced rice or just eat off the pan – enjoy!
1 Head Cauliflower, washed a florets cut
1 Onion, sliced
5 Carrots, sliced
2 Tbsp San-J Gluten-Free Asian BBQ Sauce
2 Tbsp San-J Gluten-Free Tamari Sauce
1 Tbsp Light Olive Oil
5 Cloves Garlic, minced
1 Tsp Black Pepper
1 Tsp Chinese Five Spice
1/4 Tsp Red Pepper Flakes
1. Set oven to 375 degrees and line a baking sheet with parchment paper.
2. Wash cauliflower and slice the florets off the stalk and put on baking sheet.
3. Scrub carrots and slice both carrots and onion and add to pan.
4. In a small bowl add liquid and spices and minced garlic and mix.
5. Pour mixture over veggies and mix with hands so everything is coated.
6. Bake 20 minutes then take out and mix, then bake 20 more minutes.