I love holidays. Christmas, 4th of July, St Patty’s Day, Superbowl Sunday (it’s a real holiday for foodie football fans!), Thanksgiving, Easter, etc, etc. I love them most of all because they usually revolve around food.
My one problem with a lot of these holidays is that most of the cute, festive foods are catered around baking desserts. While I love some sweets here and there, I wanted to create a fun, new recipe for St Patty’s Day that was still delicious and festive, but on the healthier side.
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As a side for my Teriyaki Pineapple Short Ribs I decided to roast a combination of beets, bell peppers, onions and carrots in a sweet Asian sauce, similar to that of the sauce in which I pressure cooked the short ribs. The result was a delicious side dish that would go perfectly with any Asian dish.
Ingredients (serves 4)
- 1 red onion (chopped)
- 1 green bell pepper (de-seeded and chopped)
- 1 8 oz package steamed and peeled baby beets (chopped)
- 2 carrots (peeled and chopped)
- 4 cloves garlic (sliced)
- 1 tbsp sesame oil
- ½ cup soy sauce
- ½ cup cooking sake
- 1 tbsp ground ginger
- 1 tbsp honey
- 1 tbsp sesame seeds
Start by chopping all of the vegetables and garlic, then placing them on a rimmed baking sheet.
Next, whisk together the sesame oil, soy sauce, sake, ginger and honey in a small bowl.
Pour the mixture evenly over the vegetables, then top with sesame seeds.
Place in the oven at 400° for 20 minutes, tossing half way through cooking. Remove from the oven and place into a serving bowl.
I topped mine with chopped green options for a little extra color and flavor. Totally optional!
Serve on the side of your favorite Asian dish!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: All of the ingredients in this dish are available gluten-free, but you always want to double-check when using sake, soy sauce and sesame seeds that the brand used is gluten-free.