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Perfectly Spicy & Sweet Asian Veggies

This recipe is seriously so delicious, I had to share. It contains whole ingredients except the (sesame oil and Sriracha). I even sweetened it with a date, which has additional fiber and health benefits rather than adding sugar to the recipe. It is very easy to make and you can easily make this stretch to 4 servings but Greg and I eat a lot of vegetables so we split the recipe!

  1. 3 Tbsp Braggs Liquid Aminos or (soy sauce)

  2. 1 date or (1 tbsp of brown sugar)

  3. 2 tsp sesame oil

  4. 1 tsp rice vinegar

  5. 1 tsp Sriracha

  6. 1 tbsp avocado oil or 1 tbsp coconut oil or butter (coconut oil would change the flavor)

  7. 3-6 cloves of garlic–we used 6

  8. 2-3 large carrots (cut in matchsticks)

  9. 1 sweet onion

  10. 2 heads of broccoli


  1. Preheat oven to 425 degrees. Lightly oil a baking sheet or cover with parchment paper.

  2. Cut up the vegetables. Cut the carrots into matchsticks so they cook a little quicker!

  3. Place the carrots on a baking sheet in a single layer. Drizzle lightly with avocado oil and sprinkle with garlic.

  4. Bake in the oven for 10-15 minutes.

  5. Stir in the broccoli and the onions. Cook for another 10 minutes until everything is tender.

  6. While that is baking, in a blender (blender is unnecessary if you’re using sugar, you can just mix it by hand but because I used dates, I needed a blender). So blend together the Braggs liquid aminos, dates, sesame oil, rice vinegar, and Sriracha, set aside. I did add a little bit of water to the blender so it would blend better. I might have added a tablespoon or so.

  7. Once all the vegetables are cooked, stir in the sauce mixture and….

  8. enJOY!

#dinner #Sides

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