Sweet and Spicy Vegetable Recipe
The Sweet and Spicy Vegetable stands out as a vibrant option for home cooks looking to elevate their veggie game.
Sweet and Spicy Vegetable
Ingredients
Sauce
- 2 tablespoons chili crisp (crunchy chili condiment)
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 lb asparagus, trimmed and halved
- 1 lb fresh French green beans
- 1 lb Brussels sprouts, halved
- 1/4 cup sliced almonds
Preheat oven: 425°F
Instructions
- Make the sauce: whisk together chili crisp, honey, soy sauce, rice vinegar, vegetable oil, and sesame oil.
- On two spray-coated baking sheets, arrange asparagus, Brussels sprouts, and green beans in a single layer.
- Drizzle sauce over the vegetables and toss to coat.
- Roast 10–15 minutes, until crisp-tender.
- Transfer to a serving dish and sprinkle with sliced almonds.
Makes: 6 to 8 servings
Tip: Vegetables can also be grilled, then tossed with the chili crisp sauce after grilling.
FAQ
What is chili crisp?
Chili crisp is a crunchy chili-oil condiment that adds heat, garlic flavor, and texture to sauces and stir-fries.
Can I swap the vegetables?
Yes. Broccoli, cauliflower, carrots, or zucchini work well—just adjust roasting time for thicker pieces.
How do I keep roasted vegetables from getting soggy?
Use two baking sheets so the vegetables aren’t crowded, and roast on a hot oven (425°F) for better browning.
Is this recipe very spicy?
It depends on your chili crisp. Start with less and add more to taste.