Roasted Vegetable Platter with Crispy Onions
Let’s change up your side of veggies to something more flavorful with a little kick and crisp. It will even have the young ones coming back for seconds.
Ingredients
- 1 (16-24-oz) bag frozen broccoli florets
- 2 large zucchinis, cut into sticks
- 3 cooked beets, peeled and cut into sticks (see note)
- 2 large red onions, peeled and cut into wedges
Marinade:
- ¼ cup Bakol Onion Soup Mix
- ½ cup Lieber’s Avocado Oil
- ½ cup water
- ¾ cup Lieber’s Maple Syrup
- 4 tsp Goldbaum’s Coconut Aminos
- 1 tsp Lieber’s Garlic Powder
- 1 tsp Lieber’s Ground Black Pepper
- 1-4 tsp Lieber’s Sriracha, to taste
- 2½ cups Lieber’s Crispy Fried Onions, divided
Instructions
- Preheat oven to 400°F. Line four baking sheets with parchment paper; set aside.
- Combine all marinade ingredients except for ½ cup crispy fried onions in a bowl.
- Pour ¼ of the marinade over each vegetable; toss to combine. Marinate for about 15 minutes.
- Place each marinated vegetable on its own baking sheet. Bake for about 30 minutes.
- To serve, arrange vegetables on a serving tray; sprinkle reserved fried onions over the top.
Notes
This dish can be made up to 1 day ahead of time stored in an airtight container, and can be enjoyed either warmed up or served at room temperature.
You can buy precooked beets, or you can cook them yourself: Wrap in foil and place on a parchment-lined baking sheet. Bake at 400°F for 40-60 minutes, until cooked through.
