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This Roasted Vegetable Stir Fry with Peanut Sauce transforms simple roasted vegetables into an extraordinary weeknight dinner with rich, creamy Thai-inspired flavors. Unlike traditional stir-fries, roasting the vegetables first creates deeper, caramelized notes that pair beautifully with the silky peanut sauce. Ready in just 30 minutes, this vibrant dish proves that incredible flavor doesn’t require complicated techniques.
The Night I Accidentally Made Restaurant-Quality Magic.
You know those meals that make you stop mid-bite and just smile? This is one of those dishes.
I started making this roasted vegetable version because I was tired of standing over a hot stove, frantically stirring vegetables while trying to get the timing just right (and maybe setting the smoke detector off with cooking veggies on high heat 🙈). Turns out, letting the oven do the work while I whisk up the most incredible peanut sauce was genius.
The first time I made this, I doubled the sauce recipe …. “just in case.” Good thing — we were literally spooning extra sauce over everything for the rest of the week. My husband started asking when I’d make “that vegetable thing with the amazing sauce” again before I’d even finished cleaning up.
What I love most is how this dish feels both indulgent and nourishing at the same time. The vegetables get these beautiful charred edges in the oven, then get bathed in this rich, creamy sauce that’s somehow both comforting and fresh.
It’s become my go-to when I want something that tastes like I spent hours in the kitchen but actually gives me time to pour a glass of wine and catch up on podcasts.
Hope this becomes your new favorite too!
Why You Will Love This Recipe
- It’s Ridiculously Versatile. Works as a main dish over rice, noodles, or quinoa, or as a stunning side that’ll steal the show from whatever protein you’re serving.
- Hands-Off Cooking Method. While the vegetables roast themselves to perfection, you have time to make the sauce and actually enjoy the cooking process instead of frantically stirring.
- Better Than Takeout Flavors. The roasting technique creates deeper, more complex vegetable flavors while the homemade peanut sauce is infinitely more fresh and customizable than anything from a bottle.
- Meal Prep Champion. The components keep beautifully separated for up to 5 days, and the sauce actually improves in flavor as it sits.
- Naturally Accommodating. Easily adaptable for gluten-free, vegan, or nut-free diets without sacrificing any of the incredible taste.
Ingredients
- Broccolini. This hybrid of broccoli and Chinese kale brings a slightly sweet, less bitter flavor than regular broccoli, plus those gorgeous long stems create visual appeal and perfect bite-sized pieces when roasted.
- Thai Peanut Sauce. The star of the show — creamy peanut butter balanced with soy sauce for umami depth, rice vinegar for brightness, and just enough heat to keep things interesting without overwhelming the vegetables.
- Napa Cabbage. Adds incredible textural contrast with its crisp stems and tender leaves, while its mild flavor allows the peanut sauce to shine without competing for attention.
- Avocado Oil. Higher smoke point than olive oil makes it perfect for high-heat roasting, while its neutral flavor won’t interfere with the delicate peanut sauce flavors.
Tips for Making This Recipe
Don’t Overcrowd the Pan. Give those vegetables space to breathe — overcrowding creates steam instead of that gorgeous caramelization we’re after. Use two pans if needed.
Pat Broccolini Completely Dry. Excess moisture is the enemy of proper roasting. Take an extra minute to thoroughly dry each piece for the best charred edges.
Warm the Sauce Gently. Never boil peanut sauce — it can seize and become grainy. Low, gentle heat maintains that silky texture we love.
Prep Everything Before You Start. This recipe moves quickly once you begin, so having all vegetables chopped and sauce ingredients measured makes the process smooth and stress-free.
Taste and Adjust. Peanut sauces can vary significantly based on your peanut butter brand — start with less liquid and add more to reach your perfect consistency.
Stir Fry with Peanut Sauce
Equipment
- Large Rimmed Baking Sheet
- Aluminum Foil
- Small Saucepan
- Wire whisk
- Sharp Chef's Knife
- Cutting board
Ingredients
- 1 c. — Napa Cabbage, Loosely Chopped
- 1 c. — White Onion, Sliced
- 3 c. — Broccolini, Trimmed (See Notes)
- ½ c. — Red Bell Pepper, Sliced
- 2 tbsp. — Avocado Oil
- 1 tsp. — Sea Salt
- 1 tsp. — Red Pepper Flakes
To Serve With
- 2 c. — Cooked Rice, Basmati Or Jasmine
- 2 c. — Thai Peanut Sauce Or House Of Tsang Bangkok Peanut Sauce
- ½ c. — Fresh Cilantro, Chopped
- 1 c. — Peanuts, Dry Roasted
More Serving Ideas
- Grilled Honey Garlic Shrimp
- Grilled Honey Garlic Chicken
Save this recipe!
Instructions
Preheat and Prep
- Preheat oven to 400°F. Line a large rimmed baking sheet with foil for easy cleanup.
Arrange Vegetables
- Place Napa cabbage, white onion, red peppers, and broccolini on the prepared baking sheet, spacing evenly to avoid overcrowding (which makes vegetables soggy).
Season and Roast
- Drizzle with avocado oil, salt, and red pepper flakes. Gently toss to coat evenly. Roast for 25 minutes or until vegetables start to appear charred around the edges.
Warm Sauce
- While vegetables roast, gently heat peanut sauce in a small saucepan over low heat, stirring occasionally.
Build Your Bowl
- Add steamed rice to serving bowls, top with roasted vegetables and any desired protein. Drizzle with warm peanut sauce, then garnish with roasted peanuts and fresh cilantro. Want a kick of heat? Add sliced jalapeños or Serrano peppers. Serve immediately and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely! Roast the vegetables and make the sauce up to 3 days in advance. Store separately and gently reheat the sauce while warming the vegetables in a 350°F oven for 5-7 minutes.
Regular broccoli works perfectly — just cut into similar-sized pieces. Asparagus, Brussels sprouts, or cauliflower are also delicious alternatives.
The red pepper flakes add gentle warmth, not intense heat. Start with less and add more to your taste preference, or omit entirely for a mild version.
Yes! Almond butter, cashew butter, or even tahini work well. Each will create a slightly different flavor profile but equally delicious results.
Keep vegetables and sauce separate in the refrigerator for up to 5 days. The sauce may thicken when cold — thin with a little warm water when reheating. Warm rice on stove top or in microwave with a dash of water or white wine. Sauté vegetables in a sauté pan over medium heat until warm. Either drizzle peanut sauce on veggies, or combine rice and veggies in a bowl and drizzle sauce over the bowl.
