Sriracha Roasted Vegetables

Sriracha Roasted Vegetables

Sriracha Roasted Vegetables Recipe will become a regular in your weekly menu. If you are like me, I am always looking to add vegetables to my family meals all year round but, during the winter times… I am looking for something warm!  Do you feel the same way?

Versatile Roasted Vegetables

I started looking for alternatives and found a treasure to enjoy in any season.  Now, I roast two sheets of vegetables and they last many several days in the refrigerator.  What I am not going to use, I freeze and add it as stuffing for lasagna, spring rolls or dumplings. You can omit the Sriracha if you don’t  like the heat. Nothing better that finding a recipe so versatile that will help you get the necessary vegetable portions on each meal with so many different alternatives…

Vegetable Spring Rolls

Vegetable Spring Rolls

Normally I will roast  Green and Red Cabbage, Yellow Onions, Mushrooms, Bell Peppers, Radishes and Carrots.  If I can find good fennel or any other seasonal vegetable I will always try to incorporate them to add new flavors and textures to the mix.

It is so easy to make. Try to cut all the vegetables approximately the same size, mix in a big bowl and Season them with salt and pepper.

Pre-heat the oven to 350 F.

In a separate one mix the Tamari or Soy Sauce (if you are not vegetarian try it with Oyster Sauce), Sriracha sauce, olive oil and herbs.  Distribute uniformly over the vegetables folding until is evenly covered.  Sprinkle sesame seeds over the vegetables and mix to incorporate.

Sriracha Roasted Vegetables

Distribute the vegetables in two cookie sheets and bake for 20-25 minutes.  Let them cool and save in crystal containers and keep in the refrigerator or freeze in suitable container to enjoy in the future.

Add these Sriracha Roasted Vegetables to your preferred burger.  I love black bean burger and they match perfectly.  In the mornings I eat them with my Tofu Scramble.

You already have an idea o the versatility of this recipe, only limit is your imagination!

Try this recipe and let me know how it went!  Serve it with your favorite protein and send add a photo or a comment on this post.

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Sriracha Roasted Vegetables


  • 1/2 Green Cabbage head
  • 1/3 Red Cabbage head
  • 3 big Yellow Onions
  • 1 yellow Bell Pepper sliced
  • 1 Green Bell Pepper sliced
  • 1 Red Bell Pepper sliced
  • 1 Orange Bell Pepper sliced
  • 10 Radishes
  • 12 oz Baby Bella or white Mushrooms sliced
  • 3 carrots julienned
  • Seasonal Vegetables *** if you want to add different flavors
  • Salt and Pepper
  • 3 tbsOlive Oil
  • 1-2 tbs Sriracha Sauce
  • 1 1/2 tbs Tamari or Soy Sauce (Oyster Sauce for non vegetarian)
  • 2 tsp Oregano Leaves
  • 2 tsp Basil Leaves
  • Sesame Seeds


  • Cut the vegetables in similar size.
  • Add Salt and Pepper.
  • Pre-heat the oven to 350F
  • In a separate bowl mix the Tamari, Sriracha, Olive oil and Herbs
  • Distribute the mix evenly over the vegetables.
  • Spread the vegetables over 2 cookie sheets and cook for 20-25 minutes.
  • Serve with your favorite recipe hot or cold!


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