Citrus Chili Sheet Pan Meal Sauce for Roasted Vegetables and Protein
This Citrus Chili Sheet Pan Meal Sauce is designed to season vegetables and proteins as they roast, then transform into a creamy, smooth finishing sauce at the end. It’s a smart, flavor-packed solution for sheet pan dinners that need to feel effortless yet visually stunning.
Servings 8 servings
Calories: 93kcal
Ingredients
- 5 cloves garlic finely chopped
- 8 large fresh mint leaves finely chopped
- 8 large fresh basil leaves finely chopped
- ¼ cup olive oil
- 2 tablespoons garlic chili sauce
- 1 tablespoon fish sauce
- ¼ cup fresh orange juice from 1 medium orange
- 2 tablespoons fresh lime juice from 1 lime
- 2 tablespoons honey
Optional Creamy Finish
- 1 tablespoon light mayonnaise
Optional Garnish
- Fresh basil chopped
- Fresh mint chopped
Equipment
- Measuring Cups and Spoons
- Silicone Liner or Parchment Paper
- Pastry Brush optional
Instructions
- Prepare the Sauce: Finely chop the garlic, mint, and basil. In a mixing bowl, whisk together the olive oil, garlic chili sauce, fish sauce, fresh orange juice, lime juice, and honey until smooth. Stir in the chopped garlic and herbs until fully combined.
- Use for Sheet Pan Roasting (Required Cooking Step): Before seasoning your sheet pan meal, reserve ¼ to ⅓ cup of the sauce in a separate bowl for finishing. Use the remaining sauce to toss or brush evenly over vegetables and proteins before roasting. This sauce is designed to cook in the oven, allowing the garlic to mellow and the citrus to concentrate during roasting.
- Make the Creamy Finishing Sauce (Optional): Once the sheet pan meal is fully cooked, whisk the mayonnaise into the reserved sauce until smooth. Chill for 10–15 minutes before serving.
- Finish and Serve: Drizzle the chilled sauce over the roasted vegetables and protein just before serving. Garnish with freshly chopped basil and mint, if desired.
Notes
Yield: 1 cup Serving Size: 2 tablespoons Servings: 8 servings
Remember:
- This sauce is not intended for raw use due to the fresh garlic content.
- Always cook the main portion of the sauce during roasting.
- Reserve the sauce for finishing, keeping it away from raw proteins.
- Chilling the finishing sauce improves flavor and texture.
Nutrition
Calories: 93kcal | Carbohydrates: 7g | Protein: 0.4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Cholesterol: 0.3mg | Sodium: 401mg | Potassium: 39mg | Fiber: 0.5g | Sugar: 6g | Vitamin A: 80IU | Vitamin C: 5mg | Calcium: 11mg | Iron: 0.2mg
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