Foodservice Recipe: Sriracha Glazed Pan Roasted Vegetables

Sriracha Glazed Pan Roasted Vegetables

A fresh and fiery side with a hint of garlic! This upscale vegetable medley pleases with a kick of Sriracha glaze. Featuring a trendy ingredient, it’s quickly prepared fresh and reads great on menus or specials board. Perfect as a side or in a spicy vegetarian dish with mixed rice or quinoa blend.

INGREDIENTS (Per Serving)

8 oz vegetable medley (carrots, zucchini, yellow squash, mushrooms, shaved Brussels sprouts)
1oz caramelized onions
12 oz olive oil
2 oz Sweet Baby Ray’s Sriracha Sauce (#11064)
Salt and pepper

DIRECTIONS

  • Heat sautĂ© pan, add oil and pan sear vegetable medley
  • When vegetables are nearly cooked, add sauteed onions (do not over mix)
  • Sprinkle with salt and pepper and toss vegetable medley with Sriracha Sauce
  • Plate and drizzle additional Sriracha Sauce as desired

For best taste and appearance plate immediately.

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