SS Superior Sauce USA

Recipe

Pepper Lime Vietnamese Vegetables Sheet Pan Dinner with cabbage

VietnameseVegetablesDinnerWeeknight MealsVietnamDairy FreeVeganVegetarian

Pepper Lime Vietnamese Vegetables Sheet Pan Dinner with cabbage is an easy Vietnamese-style recipe with vegetables, bean sprouts, rice or potatoes, and a simple pepper lime sauce. The directions are written by minute, heat level, and cookware so the meal is easy to follow.

Yield4 side servings or 2 main servings
Prep Time16 minutes
Cook Time23 minutes
Total Time39 minutes

Why this easy recipe works

Pepper Lime Vietnamese Vegetables Sheet Pan Dinner with cabbage is built for home cooks who want clear timing and familiar cookware. The sauce gives the dish a balanced sweet, savory, tangy flavor, and the vegetables keep the meal fresh.

Cookware and heat guide

  • Cookware: rimmed sheet pan
  • Heat: 425 F oven
  • Best side: rice or potatoes

Helpful answer

Prep the sauce before the pan gets hot, keep the protein in one layer, and add the sauce near the end so it coats the food without burning.

Ingredients

What you need

  • 5 cups mixed vegetables cut into bite-size pieces
  • 2 cups bean sprouts, cut into bite-size pieces
  • 1 cup rice or potatoes
  • 2 tablespoons neutral oil, divided
  • 3 tablespoons sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar or lime juice
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic, finely chopped
  • 1 teaspoon fresh ginger, finely grated
  • 2 tablespoons chopped cilantro and mint
  • 1 teaspoon sesame seeds or crushed peanuts, optional

Directions

How to make it

  1. Minute 0-5, cutting board and knife: cut vegetables into similar-size pieces so they cook evenly. Cut bean sprouts into bite-size pieces.
  2. Minute 5-8, small bowl: whisk lime juice, garlic, soy sauce, sweet chili sauce, and a splash of rice vinegar.
  3. Minute 8-10, rimmed sheet pan: heat the oven to 425 F and coat the pan with 1 tablespoon oil.
  4. Minute 10-22, 425 F oven: spread the protein and bean sprouts in one layer. Roast until the edges start to brown.
  5. Minute 22-30, same sheet pan: brush on half the sauce and roast until glossy and cooked through. Cook vegetables until crisp-tender, not mushy.
  6. Minute 30-34, serving bowl: rest for 3 minutes, spoon over the remaining sauce, and serve with rice or potatoes.

Tips

Make it yours

  • Keep the pan at 425 F oven; lower the heat if the sauce darkens too fast.
  • Cut bean sprouts evenly so the pieces cook at the same speed.
  • Make the sauce before cooking so the final toss takes less than 2 minutes.
  • For meal prep, store the sauce separately and reheat gently.

Where to buy

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