This easy roasted vegetable stir fry recipe, made on a sheet pan in the oven, is a delicious healthy vegan stir-fry with no messy clean up!
This quick and easy sheet pan vegetable stir-fry recipe with homemade stir-fry sauce is flavorful, delicious, and ready in less than 30 minutes! It’s also cheaper and healthier than getting Chinese take-out.
Making stir-fry in the oven on a sheet pan is great for busy weeknights since it requires no messy woks or pans to clean. Plus, there are so many ways to change up this easy stir-fry recipe, that you can easily put it into the weekly dinner rotation without getting bored. For example, I like serving my vegetable stir fry over cauliflower rice to keep it low-carb and low-calorie, then I might toss in some nuts and avocado to add extra protein and healthy fat. Yum! I have listed some more easy dinner ideas for you to try below.
What to Serve with Stir Fry Vegetables
These roasted stir fry vegetables can be served as a main course and they also make a wonderful side dish to accompany main courses including Chicken and Seafood. I have also included some plant-based protein options to keep it a vegan or vegetarian stir fry.
- Garlic Roasted Almonds
- Roasted Pistachios
- Easy Baked Tofu
- Cilantro Lime Cauliflower Rice
- Chicken Satay with Peanut Sauce
- Hawaiian Chicken Kabobs
- Cauliflower Fried Rice
- Sesame Glazed Salmon
- Easy Chicken Teriyaki
- Vegan Pad Thai
- Roasted Shrimp
Sheet Pan Stir Fry Veggies
These sheet pan stir fry veggies can easily be changed up to suit your preferences and add variety.
- broccoli
- mushrooms – Shiitake mushrooms are a great choice for a vegan stir fry since they contain vitamin b12, but you can use the mushrooms of your choice.
- bell pepper
- edamame or mukimame
Stir Fry Sauce Ingredients
These stir fry sauce ingredients create a flavorful homemade stir-fry sauce that is ready in just a few minutes. Feel free to make extra if you like a saucy stir fry or drizzle over rice or noodles.
- tamari
- rice vinegar
- lemon juice
- sesame oil
- garlic
- ginger
- brown sugar
- sesame seeds
- crushed red pepper flakes
- Sriracha – optional to add heat and flavor!
How to Make Vegetable Stir Fry in the Oven
To make this vegetable stir fry in the oven on a sheet pan, first, preheat your oven to 400 degrees Fahrenheit and line a large sheet pan with parchment paper.
Place the stir fry veggies and frozen shelled edamame onto the prepared baking sheet and spray or toss with avocado oil. Arrange the vegetables into a single layer, without crowding, and season lightly with salt and pepper. Place onto the center rack of your preheated oven and roast at 400 degrees Fahrenheit for 12 minutes.
While the veggies are roasting, make the stir-fry sauce.
How to Make Stir Fry Sauce
To make the stir fry sauce, add the minced garlic, grated ginger, brown sugar, sesame seeds, crushed red pepper, tamari, sesame oil, lemon juice, rice vinegar, and sriracha if desired to a small bowl, then whisk to combine.
After the veggies have roasted for 12 minutes, carefully remove from the oven and drizzle with the stir fry sauce, then stir or toss to coat with the sauce.
Return the sheet pan to the oven and roast for an additional 6 – 10 minutes, or until it is cooked to your liking. Serve with rice or cauliflower rice and garnish with extra sesame seeds and/or nuts if desired, or serve as a side dish with the main course of your choice. Enjoy!
Roasted Vegetable Stir Fry
Ingredients
- 12 ounces broccoli (fresh broccoli chopped into bite size florets)
- 8 ounces mushrooms (sliced shiitake mushrooms or mushrooms of choice.)
- 2 cups shelled edamame (frozen mukimame)
- 1 bell pepper sliced
- 1 - 2 tablespoons avocado oil or spray
- salt & pepper to taste
Stir Fry Sauce
- 2 tablespoons tamari (or soy sauce)
- 1 tablespoon rice vinegar
- 1 tablespoon lemon juice
- 1 tablespoon toasted sesame oil
- 1 tablespoon minced garlic 3-4 garlic cloves minced
- 1 tablespoon brown sugar
- 1 teaspoon freshly grated ginger
- 1 teaspoon sesame seeds optional - extra as garnish.
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon sriracha (optional - it will make a spicy stir fry, so add to taste if desired.)
Instructions
- Preheat your oven to 400 degrees Fahrenheit and line a large sheet pan with parchment paper.
- Place the stir fry veggies and frozen shelled edamame onto the prepared baking sheet and spray or toss with avocado oil. Arrange the vegetables into a single layer, without crowding, and season lightly with salt and pepper. Place onto the center rack of your preheated oven and roast at 400 degrees Fahrenheit for 12 minutes.
Stir Fry Sauce
- While the veggies are roasting, make the stir fry sauce. Add the minced garlic, grated ginger, brown sugar, sesame seeds, crushed red pepper, tamari, sesame oil, lemon juice, rice vinegar, and sriracha to a small bowl, then whisk to combine.
- After the veggies have roasted for 12 minutes, carefully remove from the oven and drizzle with the stir fry sauce, then stir or toss to coat with the sauce.
- Return the sheet pan to the oven and roast for an additional 6 – 10 minutes, or until it is cooked to your liking. Serve with rice or cauliflower rice and garnish with extra sesame seeds and/or nuts if desired, or serve as a side dish with the main course of your choice. Enjoy!
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