Hawaiian Style Sweet and Sour Roasted Veggies

Ok, so here's a deliciously easy recipe that is fresh and light and perfect if you want something that isn't too heavy. It's the perfect mid week dinner because it doesn't take long at all. Just toss everything together on a sheet pan and pop it in the oven. Easy! I recently made it for a group of friends and everyone loved it. The key to the dish, in my humble opinion, is the sesame oil. Total game changer! In fact, I would absolutely choose to make a different dish rather than make this dish without it. It's just that important! Also the brown sugar and lime juice are just the things to balance each other out. It's so flavorful, EVERYONE went back for seconds. No leftovers at all!
Oh, btw, I should point out... when I first discovered this dish, it was called Hawaiian Style Sweet and Sour Roasted Pineapple and Bell Peppers. Frankly, I think that name is TOO LONG, and since I decided to add other veggies, I decided to shorten it ever so slightly. I'm sure the folks over at Vegetarian Times won't mind that I tweaked their recipe just a bit! Enjoy!



3 cups cubed fresh pineapple
1 medium red bell pepper, cubed (1 1/2 cups)
1 medium red onion, cut into thin wedges (1 1/2 cups)
1 1/2 cups sugar snap or snow peas
1 Tbs. toasted sesame oil
1 Tbs. vegetable oil
1 Tbs. dark or light brown sugar
1 Tbs. sweetened coconut flakes, optional
1 Tbs. lime juice



 Preheat oven to 400°F. Arrange pineapple cubes and veggies on ungreased rimmed baking sheet. Drizzle with toasted sesame oil and vegetable oil, sprinkle with brown sugar, and season with salt and pepper, if desired. Toss to coat.
2. Roast pineapple mixture on center oven rack 30 minutes, or until lightly browned, turning once. Remove from oven and sprinkle with sweetened coconut flakes, if using, then drizzle with lime juice. Remove to serving bowl and toss well to combine. Serve hot or at room temperature.

Tips:
To make this a main course, I served this over rice with roasted shrimp. It was a huge hit! 
For a little added texture, sprinkle with chopped macadamia nuts, pistachios, or pine nuts.