After an indulgent weekend of brunches, nachos and let’s not even talk about the crackers and cheese, we opted for something on the lighter and healthier side for dinner upon our return. And since we only had two ingredients that weren’t rotten in the fridge, I decided to roast up what we had – brussels sprouts and mushrooms – and make an Asian inspired roasted veggie dish.
- a bunch of brussels sprouts, stem trimmed and cut in half
- a bunch of brown mushrooms, sliced
- 2 tbsp olive oil
- 4 tbsp Soy Vay Teriyaki Sauce
- 2 tbsp sriracha
- 1 tbsp sesame seeds
- brown rice, quinoa or whatever carb you prefer!
- **garnish with refrigerator pickles (I had just made a bunch and they are a perfect compliment, kind of like kimchi) – this is of course optional!
Mix the Soy Vay, sriracha and sesame seeds in a bowl.
Heat the oven to 400. In a baking pan (or sheet), toss the brussels and mushrooms in olive oil and coat as evenly as possible. Roast them in the oven for 20 minutes, tossing them a little bit so they cook evenly. After 20 minutes, remove them from the oven and pour the sauce over them (and mix till coated). Roast them for another 5 minutes and then enjoy with brown rice (or whatever carb you enjoy most!) Top with refrigerator pickles (or kimchi or some other pickled veggie).
Stay Sweaty friends!