Sriracha Balsamic Roasted Veggies

9 Aug

Sometimes when you deviate from a recipe, disaster ensues. But what happens when you don’t even USE a recipe? Success! Because you can’t fail at something that doesn’t exist. Life lesson, kids. Life lesson.

All I needed for this was a little creativity, and a lot of grumbling from my stomach! A crank of this, a dash of that, and a drizzle of something else, and we had dinner roasting in the oven. And you can too!

I also tend to eat a lot of eggs….pretty much every day. And fried eggs taste fantastic with roasted, sautéed or steamed veggies. So that’s what we ate this with. The yolk was perfect for dipping!

What’s awesome about this, is you can use ANYTHING you want. I took a bunch of leftover veggies, added an onion and fresh garlic, and voila, dinner! Use the veggies you like best – mushrooms, peas, carrots, green beans, eggplant, squash, asparagus, tomato, and any of the ones I used. Really, anything you have lying around in the fridge will do the trick. The combination of sriracha and balsamic give roasted vegetables such an amazing depth and spice, that you’ll be gobbling them up in no time! Give it a shot.

Sriracha Balsamic Roasted Veggies

Dinner’s ready!

Sriracha Balsamic Roasted Veggies

Serves 2, can easily be doubled

  • 4 C assorted chopped vegetables – I used onion, bell pepper, broccoli, cauliflower, zucchini and a few carrots
  • 3-4 cloves garlic, minced
  • 1/2 tsp each of fresh cracked sea salt and black pepper
  • 2 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 1 tbsp sriracha sauce (or other favorite hot sauce, such as Frank’s red hot)

Preheat oven to 420 degrees. Spray a 2-quart glass baking dish with PAM.

Chop all your veggies into bite-sized pieces, so that they’re uniform. Toss in a large glass or stainless steel bowl with garlic.

Crack in the salt and pepper, and drizzle in the liquid ingredients. I must confess: I didn’t measure a darn thing while making this. The above measurements are educated guesses. So adjust the vinegar and sriracha to your personal tastes.

Using a fork or spoon, toss the veggies in their dressing to evenly coat them all. Dump into prepared baking dish, and bake, uncovered, for 20 minutes.

10 minutes in, be sure to stir the veggies, and get the remaining juices back on top.

Sriracha Balsamic Roasted Veggies

These veggies got their roast on!

If you’re eating fried eggs with this, begin making them when there are five minutes to go for the veggies. Cook to your preferences (runny is best!).

Sriracha Balsamic Roasted Veggies

Sizzle sizzle 🙂

When the timer starts beeping, and the eggs start sizzling, you know it’s dinner time. Spoon veggies onto plates, serve with eggs, and enjoy!

Sriracha Balsamic Roasted Veggies

Such a well-balanced meal.

The dressing should have almost all been cooked off, leaving a spicy vinegary glaze on the vegetables. Your kitchen will also smell amazing, you’re welcome 🙂

What vegetables will you use for this?


One Response to “Sriracha Balsamic Roasted Veggies”


  1. Vegetable Couscous Salad | Eat, Drink, Be Healthy! - January 22, 2014

    […] by the Great Wall of China? Cook up a tasty stir-fry. Craving spice? Roast some root vegetables in Sriracha. Or perhaps a trip to the Middle East is next on your plate. Well, it can be with this recipe! A […]

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