Garlic, Ginger and Soy Roasted Asparagus, Mushroom and Sweet Bell Pepper
Asparagus and red bell pepper are tossed with garlic, ginger, soy sauce, and sesame oil, then roasted in the oven. It's refreshingly delicious. An ideal spring side dish.
tough ends removed, sliced into 2-inch pieces
button or cremini, quarter if big, halved if it's small
sweet red bell peppers
seeded, and cut into 1-inch chunks
peeled and roughly chopped
peeled and finely chopped, about 1 teaspoon
soy sauce, tamari
or peanut oil, sunflower seeds oil
or to taste
or to taste
scallions, spring or green onions
Preheat the oven to 450℉ (230℃).
Place asparagus, mushrooms, and bell pepper onto a large rimmed baking sheet.
Sprinkle garlic and ginger on top of the vegetables, then drizzle soy sauce and olive oil over the veggies, and freshly ground some black pepper on top.
Toss until evenly coated and well combined.
Roast in the oven for 10 to 12 minutes or until the asparagus and bell peppers are tender but still crisp.
Remove from the oven, then season with more soy sauce and black pepper if needed.
Drizzle the rice vinegar, sesame oil, and sesame seeds all over the veggies.
Sprinkle the cilantro and scallions, then toss to combine.