Roasted Vegetable Stir Fry

Experience the great taste of roasted vegetables like butternut squash, carrots and celeriac marinated in a delicious sauce and served over a bed of jasmine rice.

(1 votes, average: 5.00 out of 5)
Servings SERVES 8
Ready in TOTAL TIME 65 mins


  • 2 tbsp vegetable oil
  • 2 tbsp butter, melted
  • 2 tbsp fresh thyme, chopped
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • 2 garlic cloves, minced
  • 1 tsp salt and freshly ground black pepper
  • 4 cups butternut squash, peeled, seeded and cut into 1-inch pieces
  • 4 carrots cut in large pieces
  • ¼ cup finely chopped green onion
  • 2 bags Success® Jasmine Rice
  • ½ cup walnuts, chopped and toasted


  • Roasting your vegetables has got to be the very best way to cook your veggies! Simply coat them in a marinade of oil, butter, spices and sweet honey and let the oven do the work for you. When they’re ready, serve over a delicious plate of fluffy Success® Jasmine Rice and chopped walnuts.

    Step 1

  • Preheat oven to 425ºF. In large bowl, whisk oil with melted butter, thyme, vinegar, honey, garlic, salt, and pepper. Add squash, celeriac, and carrots; toss to coat. Arrange in an even layer on a large, parchment paper–lined baking sheet.

    Step 2

  • Roast for 40 to 45 minutes, stirring after 20 minutes, until vegetables are tender and caramelized around the edges. Cool slightly. Sprinkle with green onion.

    Step 3

  • Meanwhile, prepare rice according to package directions. Drain and remove from bags; transfer to large bowl. Toss with roasted vegetables and any pan juices. Arrange on serving platter. Sprinkle with walnuts. Serve warm or at room temperature.

Tray Bake Success

Don’t let the long list of ingredients intimidate you, this recipe is quite possibly one of the simplest meals to prepare. It doesn’t get any better than a tray bake of your favorite vegetables over a plate of steaming fluffy jasmine rice. The beauty of this recipe is that it requires very little work from you, simply chop the vegetables of choice, coat well in your whisked sauce and let the oven do the rest.

Feel free to use any root vegetables like sweet potato, parsnips, your choice of acorn or butternut squash or swap in others like brussels sprouts or broccoli. If you find a few good acorn squash in season, save a few to make this excellent Shiitake Stuffed Acorn Squash recipe. You won’t regret it!

Are Celeriac and Celery the same thing? Although they are part of the same family, they are not the same thing. Celeriac is more of a celery root and similar to a turnip while celery is more of a stalk vegetable.