Perfect for a weeknight meal, one sheet pan is all you need for these savory “Manchurian” vegetables. I’m going to use the term Manchurian loosely here because I suspect there’s nothing particularly authentic about this dish. Inspired by Happy Herbivore’s Manchurian Cauliflower, this sweet & spicy glaze is a flavor powerhouse. You’ll start by roasting cauliflower, carrots and bell peppers. Chickpeas and peas join the party just before the glaze arrives. Once combined, serve your Sheet Pan Manchurian Vegetables with a big scoop of brown rice.
What You’ll Need
How To Make It
- Let’s start by roasting the vegetables! Preheat oven to 425°F (220°C). Place cauliflower, carrots and bell pepper in a sheet pan. Drizzle with peanut oil and toss to coat.
Cauliflower, carrots & bell pepper in a sheet pan drizzled with olive oil.
- Roast for 30 minutes or until the vegetables reach your desired tenderness. Stir twice during roasting to prevent burning.
Roast until the vegetables reach your desired tenderness.
- Now, let’s make the glaze. In a small bowl, whisk together ketchup, sweet chili sauce, garam masala, garlic powder, ginger and soy sauce. Set aside.
Whisk together ketchup, sweet chili sauce, garam masala, garlic powder, ginger and soy sauce to make the glaze.
- Add chickpeas and peas to the sheet pan and stir. Pour sauce over the vegetable mixture and stir to coat.
Add chickpeas & peas to the pan & pour on the glaze.
- Dinner’s ready! Serve your Sheet Pan Manchurian Vegetables with a healthy portion of brown rice. Enjoy!
Sheet Pan Manchurian Vegetables with a big scoop of brown rice.
Recipe Card for Sheet Pan Manchurian Vegetables
Here’s the recipe card for Sheet Pan Manchurian Vegetables. Print, share or save!
Sheet Pan Manchurian Vegetables
Ingredients
- 1 tablespoon peanut oil or avocado oil
- 1 head cauliflower chopped into florets
- 2 large carrots peeled and chopped
- 1 large bell pepper seeded and chopped
- 1 can chickpeas drained and rinsed
- 1 cup frozen green peas thawed
- 1/3 cup ketchup
- 1/4 cup sweet red chili sauce
- 2 teaspoons garam masala
- 2 teaspoons garlic powder
- 1/4 teaspoons minced ginger
- 1 1/2 tablespoons liquid aminos (or tamari)
Instructions
- Preheat oven to 425°F (220°C). Place cauliflower, carrots and bell pepper in a sheet pan. Drizzle with peanut oil and toss to coat.
- Roast for 30 minutes or until the vegetables reach your desired tenderness. Stir twice during roasting to prevent burning.
- Now, let's make the glaze. In a small bowl, whisk together ketchup, sweet chili sauce, garam masala, garlic powder, ginger and soy sauce. Set aside.
- Add chickpeas and peas to the sheet pan and stir. Pour sauce over the vegetable mixture and stir to coat.
- Serve your Sheet Pan Manchurian Vegetables with brown rice.
Nutrition
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