April 2, 2015

Thai Roasted Vegetables with Peanut Coconut Sauce



       There are numerous variations of preparing this recipe. This is a healthy and quick way by roasting the vegetables in the oven and preparing the sauce separately. The benefits of oven roasted vegetagles is that the vegetables cook using its own water which also help to retain the nutrients inside the vegetables. 



The Peanut Coconut sauce adds flavors to the roasted vegetable as it mildly sweetens the dish with peanut, brown sugar and coconut milk with mild spices like red pepper flakes. This is a comfort food that can be prepared quick and easy and served with Rice, Quinoa or Couscous.





Ingredients : (Serves 2 people)

For Vegetables
  • 1 large carrot, cleaned, peeled, cut into chunks
  • 1 small potato, cleaned, peeled, cut into chunks
  • 1 small sweet potato, cleaned, peeled, cut into chunks
  • 1 small zucchini, cleaned, cut into chunks
  • 2 garlic cloves, sliced
  • 1 small onion or shallot, peeled, sliced
  • 1 teaspoon coconut oil
  • ¼ teaspoon cumin powder
  • salt and pepper to taste 
For Peanut Coconut Sauce
  • 1-1/2 tablespoons peanut butter
  • ½ cup coconut milk
  • ½ tablespoon fresh lime juice
  • ½ tablespoon soy sauce
  • ½ teaspoon red pepper flakes
  • 1 teaspoon brown sugar
  • 2 tablespoons water
  • ½ teaspoon dried lemon grass
Method:

  • Preheat your oven to 400 degrees. Cover the cookie tray with required aluminum foil and keep aside. Combine the oil, cumin powder, salt and pepper in a bowl. Chop and keep the vegetables like carrots, potato, sweet potato, zucchini, garlic ready. 






  • Toss well until everything is coated. Spread them on a foiled cookie tray.



  • Roast for 25 minutes, stirring twice. Once done, transfer to a serving bowl.


  • For making peanut coconut sauce, In a small sauce pan, combine the peanut butter, coconut milk, lime juice, soy sauce, red pepper flakes, brown sugar, water, dried lemon grass and cook, whisking until warm and well blended(this sauce will look creamish yellow in color).


  • Remove from the heat and pour over the roasted vegetables. Sprinkle with chopped mint and basil. Serve over hot cooked rice or quinoa or couscous.  


For More delicious Easter Side dishes, Click on links below from my Food Network Friends: