Roasted Vegetables with Peanut Sauce + Giveaway

Roasted Vegetables with Peanut Sauce + Giveaway

Roasted Vegetables with Peanut Sauce is loaded with pea pods, broccoli, carrots and peppers and topped with a flavorful peanut sauce! Cooked on 1 sheet pan and ready in 20 minutes.

Roasted Vegetables with Peanut Sauce + Giveaway

Vegetables during the holiday season? Yes! December is filled with a ton of indulgent food (which I love) but then my body craves veggies and these taste amazing. This Roasted Vegetables with Peanut Sauce recipe is great for a holiday gathering but I also like to make it for my family to enjoy as a healthy side dish during the holiday season. You can easily turn it into a main meal by adding chicken or tofu and serving it over a whole grain rice.

**Keep reading for a peanut lover’s giveaway!

sheet pan of roasted vegetables with peanut sauce

These Roasted Vegetables with Peanut Sauce are a family friendly meal. Skip the red pepper flakes if serving this dish to kids. You can easily prep this dish ahead of time for a holiday gathering and reheat when needed although it is best served right out of the oven.

Sliced fresh vegetables

Roasted Vegetables with Peanut Sauce Ingredients

  • Carrots
  • Broccoli
  • Red bell peppers
  • Yellow bell peppers
  • Pea pods
  • Green onions
  • Garlic
  • Olive oil
  • Peanut butter
  • Sesame oil
  • Vinegar- rice vinegar or apple cider
  • Lime juice
  • Soy sauce
  • Red pepper flakes
  • Peanuts

bowl of peanut sauce

How to Make Roasted Vegetables with Peanut Sauce

This Roasted Vegetables with Peanut Sauce recipe is so easy! Just toss all of your veggies on a sheet pan with olive oil and roast for 15-20 minutes until vegetables are partially cooked through and slightly browned and crispy. Meanwhile, whisk all of the ingredients together for the peanut sauce and drizzle on top of the veggies once they are cooked. Top with chopped green onions and chopped peanuts.

To make these peanut roasted vegetables a complete meal, you can serve it over whole-grain brown rice, add tofu to your sheet pan or add in chicken. You can cook the tofu or chicken right on the sheet pan tossed with the vegetables and olive oil. If you are cooking chicken, flip halfway through and make sure it i

Peanut Roasted Vegetables

Why cook with peanuts and peanut butter?

If you search the recipes on The Nutritionist Reviews, I don’t think you will make it through 5 recipes without seeing peanuts or peanut butter! They are an ingredient that I use all the time and are so delicious in a variety of sweet and savory recipes. Peanuts are versatile and work well in desserts, snacks, breakfasts and lunches and dinners. They are awesome in holiday treats, snacks and holiday party dishes.

I love peanuts and peanut butter during the holidays because they have 7 grams of protein to help fill me up. In addition, eating peanuts helps to reduce your risk of cancer, diabetes, Alzheimer’s, and heart disease. They also help improve memory and concentration. During the season of indulgence, it is still important to pack nutrients into your diet!

**Check out The Peanut Institute on Instagram, Facebook, Twitter or Pinterest for tasty recipes and health facts.**

Yield: serves 4-6 

Roasted Vegetables with Peanut Sauce

Roasted Vegetables with Peanut Sauce is loaded with pea pods, broccoli, carrots and peppers and topped with a flavorful peanut sauce! Cooked on 1 sheet pan and ready in 20 minutes.

Prep Time: 5 minutes Cook time: 15-20 minutes Total time: 20-25 mins

INGREDIENTS

  • 3 large carrots, peeled and sliced
  • 1 1/2 cups chopped broccoli
  • 1 cup pea pods
  • 1 red bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1-2 tablespoons olive oil
  • Peanut Sauce
  • 1/4 cup peanut butter, warmed
  • 1 tablespoon sesame oil
  • 2 tablespoons vinegar- rice vinegar or apple cider
  • 1/2 teaspoon garlic powder
  • 1 tablespoon lime juice
  • 1 tablespoon low-sodium soy sauce
  • 1/2 teaspoon red pepper flakes
  • 3 tablespoons chopped peanuts
  • 2 tablespoons chopped green onion
  • 1/2 lime, sliced into wedges

INSTRUCTIONS

  1. Preheat the oven to 400 degrees. On a large sheet pan, toss together the carrots, broccoli, pea pods, bell peppers and olive oil. Roast in the oven for 15-20 minutes until vegetables are partially cooked through and slightly browned and crispy.
  2. Meanwhile, whisk together the peanut butter (warm in the microwave for easy mixing), sesame oil, vinegar, garlic powder, lime juice, soy sauce and red pepper flakes.
  3. Pour peanut sauce over the roasted veggies and top with peanuts, green onion and lime wedges.

Enjoy!

More recipes using peanuts or peanut butter

Giveaway

The giveaway will be for 2 Peanut Lover baskets (worth $75+) including KIND bars, RX bars, IQ Protein Bars, Mighty Me Peanut Puffs, Skippy PB, JIF peanut butter, Planters cocktail peanuts and  honey roasted peanuts, and PB Fit peanut powder.

a Rafflecopter giveaway

This post is sponsored by The Peanut Institute. My kids choose peanuts and peanut butter every single day for meals and snacks and we love peanut products.