Oven Roasted Hawaiian Vegetables

Nutrition: 104 Calories

A little sweet and tangy, these Oven Roasted Hawaiian Vegetables are a tasty side with fresh ginger, soy sauce, garlic and pineapple juice.

Hawaii has a special place in my heart. We lived there for almost 3 years, and my middle daughter was born there.  Hawaii has such delicious, flavorful food, and sometimes we like to reminisces while we re-create the flavors at home.

Hawaiian Vegetables

When making this recipe, you can use any variety of vegetables you like.  Just grab whatever you have in the fridge.  I only used a little bit of broccoli because that’s all I had.  I like using a bunch of vegetables like this because my kids will find at least one they like.  And I can encourage them to try something new. I’ve said many times, “Try it.  Your taste buds might have changed.”

I keep pieces of peeled, fresh ginger, about 1 inch chunks, in my freezer. Then, when a recipe needs fresh ginger I can grate it on my zester while its still frozen. Fresh ginger taste whenever you need it, and the extra doesn’t go bad.

Don’t be afraid to get your hands dirty.  I think this is the best way to make sure all the vegetables are coated in the sauce.

Oven Roasted Hawaiian Vegetables

A little sweet and tangy, these Oven Roasted Hawaiian Vegetables are a tasty side with fresh ginger, soy sauce, garlic and pineapple juice.

Total Time: 35 min
Prep Time: 10 min
Cook Time: 25 min

Ingredients

  • 1 Red Onion
  • 2 Bell Peppers
  • 1 can Pineapple Chunks, Juice Reserved
  • 1 Cup Carrots
  • 1 Cup Green Beans
  • 1/2 Cup Broccoli Florets
  • 1/2 tsp Fresh Grated Ginger
  • 2 Cloves Garlic, Minced
  • 1 Tbsp Liquid Aminos (or Soy Sauce)
  • 1 Tbsp Olive Oil

Directions

  1. Pre-heat the oven to 425 degrees.  While the oven is pre-heating, cut the red onion into petals.  Then cup up the bell peppers into chunks and slice the carrots on the diagonal.  
  2. Place the onion, bell pepper and carrots pieces on a parchment lined baking sheet along with the green beans broccoli florets and pineapple chunks.
  3. In a bowl, combine 2 tablespoons of the reserved pineapple juice with the grated ginger, minced garlic, soy sauce and olive oil.  Mix to combine and pour over your vegetables. Toss all the vegetables until they are all covered in the sauce.
  4. Roast the vegetables in the pre-heated oven for about 25 min until they start to get brown.  Remove from the oven, let cool slightly and serve.

Nutrition: 

Yield: 6 servings, Serving Size: About 1 cup

Amount Per Serving:  Calories: 104,  Total Fat: 2.5g, Saturated Fat: 0.4g,  Cholesterol: 0mg, Sodium: 179.6mg, Carbohydrates: 11.5g, Fiber 3g, Sugars: 14.2g, Protein 2.2g

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