Spicy Vegetables Recipe

C. Sophie

Discover a quick and flavorful Spicy Vegetables Recipe packed with bold spices, vibrant veggies, and endless versatility. Perfect for any meal!

Prep Time 10

Cook Time 15

Total Time 22

Course Main Course, Side Dish

Cuisine Global Fusion

Servings 4 Servings

Calories 180 kcal

1 cup broccoli florets – Adds a satisfying crunch and soaks up the spices beautifully.
1 zucchini sliced into half-moons – Softens perfectly and balances the dish with its mild flavor.
1 red bell pepper sliced – Brings a sweet and slightly smoky note to the mix.
1 carrot julienned or sliced – Adds color and a hint of natural sweetness.
1 cup snap peas – Crisp refreshing, and perfect for a bit of variety.

3 cloves garlic minced – The foundation of bold, aromatic flavor.
1 teaspoon paprika – For a subtle smoky warmth.
1/2 teaspoon cayenne pepper – Adjust to your spice tolerance for a fiery kick.
1 teaspoon ground cumin – Adds earthy depth that pairs perfectly with the vegetables.
1/2 teaspoon turmeric optional – For a golden glow and added anti-inflammatory benefits.

2 tablespoons olive oil – Perfect for sautéing and bringing out the flavors of the spices.
1 tablespoon soy sauce – Adds umami richness to tie everything together.
1 teaspoon honey or maple syrup – Balances the heat with a touch of sweetness.

Fresh cilantro or parsley chopped – Brightens the dish and adds a pop of freshness.
Sesame seeds or crushed peanuts – For added crunch and texture.
A squeeze of fresh lime juice – Brings everything to life with a hint of tang.

Wash all your vegetables thoroughly under running water to remove any dirt or residue.
Chop the broccoli into bite-sized florets, slice the zucchini into half-moons, julienne the carrots, and slice the bell pepper. Keep everything roughly the same size for even cooking.
Set your snap peas aside—these will be added later for a fresh crunch.

In a large skillet or wok, heat 2 tablespoons of olive oil over medium heat. Swirl the oil around to coat the pan evenly.
Once the oil is shimmering, add the minced garlic and sauté for 30 seconds until fragrant. Be careful not to burn the garlic—it should smell aromatic and inviting.

Sprinkle in the paprika, cumin, and turmeric (if using). Stir for 10–15 seconds to toast the spices lightly, releasing their full flavor.
Add the chopped vegetables (except the snap peas) to the pan. Toss everything well to coat the veggies in the spiced oil.

Sauté the vegetables for 5–7 minutes, stirring occasionally. You want them to soften slightly while still retaining a bit of crunch.
Add the soy sauce and honey (or maple syrup) to the pan, stirring to combine. This creates a lightly sweet and savory glaze that complements the spices beautifully.

Add the snap peas and a pinch of cayenne pepper (adjust to taste). Cook for an additional 2 minutes, just enough to warm the snap peas while keeping them crisp.

Taste the vegetables and adjust the seasoning as needed. You can add more salt, pepper, or a splash of lime juice to brighten the flavors.
For an extra kick, sprinkle a bit more cayenne or crushed red pepper flakes on top.

Transfer the vegetables to a serving dish and garnish with chopped cilantro or parsley, sesame seeds, or crushed peanuts for added texture and flavor.
Serve hot as a standalone dish or pair it with steamed rice, quinoa, or flatbread for a complete meal.

Keyword healthy dinners, Spicy Vegetables Recipe, Vegan Side Dish