Asian Roasted Carrots and Broccoli
Super simple, quick, and easy, packed with so much flavor with such a short ingredient list and just 5 min prep!
It’s a little mind-blowing to think I hated veggies as a kid.
Because at 27, I inhaled these carrots and broccoli straight off the baking sheet.
By itself. Without any appetizers or main dishes.
Because why even bother with an entree?
You have everything you need right here, with 5 min prep and one single baking dish.
Not to mention, an ingredient list that you should already have in your pantry.
Done.
Asian Roasted Carrots and Broccoli
Super simple, quick, and easy, packed with so much flavor with such a short ingredient list and just 5 min prep!
Ingredients
Instructions
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a small bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar and Sriracha; set aside.
- Place carrots in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic.
- Place into oven and bake for 20-25 minutes, or until tender. Stir in broccoli during the last 7-10 minutes of cooking time.
- Stir in soy sauce mixture and gently toss to combine.
- Serve immediately, garnished with sesame seeds, if desired.
Notes
*16 ounces broccoli florets is equal to about 3 cups.
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A very good side of veggies – so flavorful!
We made two pans, adding chicken to one of the pans and tofu to the other pan. We also added paneer, an Indian cheese to both batches. The next time I add chicken, I will marinate it first. I added the tofu and paneer about half way through roasting the carrots. One of my grandsons is practicing a vegetarian lifestyle. He approved.
We really liked these and let’s face it, it’s difficult to come up with new ways to make carrots. I served these with Asian flavor inspired crab cakes. We did spritz some lemon juice on top and thought that that elevated the flavor. Other than that, exactly as described.
Very good and easy to make. I was trying to use up broccoli and carrots, so didn’t have the correct amount – adjusted the measurements on the sauce ingredients as best I could. I definitely will make these again.
This looks delicious. Can’t wait to try this out for dinner.
This was excellent!
We ate this as a main course. I added diced fresh ginger as someone suggested.
I also will add cubed tofu next time.
Easy and delicious
I adored these roasted vegetables, I made them for my family and we loved them! I love the crunch!
Excellent recipe… Made it exactly as written… With the exception of omitting the brown sugar so it was more keto friendly. My husband was so happy that he was delirious… He said it tasted just like a restaurant quality dish… We are very excited to make this frequently… And I will say I followed the recipe exactly in terms of the measurements and I am so glad I did… I think that was a secret… Thank you so much again… PS your dogs are adorable!
I made this tonight for my son’s birthday dinner. It was great. He said he might try making it himself. I’ll be making it again
This recipe is pretty good, but I felt that it was lacking something. The second time I made it, I figured out what that something is: ginger!!! It compliments the vegetables and balances out that aggressively sodium-y umami soy sauce taste. This recipe kicks major ass with ginger!! I like to add bell pepper and mushroom.
This was delicious! I used broccoli, carrots, and kale. This made a perfect side dish for my orange chicken.
Awesome recipe! Subbed soy sauce for liquid aminos and added minced ginger. I’ve never liked broccoli and I’m trying to give it another chance. I’m sold!
Delicious!!
This was delicious and so easy!
It sounds so easy to make and really a healthy meal!!
I wanted to know, are we using the Dark Soya sauce or Light Soy (used for Japanese cooking)
Also instead of Sriracha – will a schezwan sauce do? or should I use Red Chilli Sauce?
Planning to make this soon 🙂
I think I like my veggies a little bit more tender, or perhaps roasted in smaller batches so they get more roasted; these were somewhere between. But they taste delicious, and the veggies were a week old (I bought them and then got sick for several days), so that might account for them not seeming cooked to perfection. I’ll definitely try it again. I also made a double batch of the soy sauce mixture and used it at the end of cooking some chicken tenderloins. Thanks for the great recipe. (And for what it’s worth, I found the recipe confusing like so many other commenters. I figured out why: It says to stir in broccoli 7-10 minutes before the carrots are done, but then immediately says to stir in the soy sauce mixture. It should say “add the broccoli for the last 7-10 minutes of cooking; remove from oven and stir in the soy sauce mixture.” I read it the same as other confused people, and the first time I assumed it meant “stir in the broccoli for the last 7-10 minutes, and then add the soy sauce mixture to everything.”
This is one of my favorite veggie side dish recipes. I first made it for a potluck in December 2017 and it got rave reviews…we had to miss the potluck in 2018 but when one guest found out we were attending in 2019, she begged the host to ask me to make this again. I did, and the other guest so THRILLED to have them again. So simple, so good. Even my 5 year old will eat them if I cut back on the heat.
Like most others, I thought the recipe said to add the sauce in with the broccoli, which I did – and it worked out so good I didn’t even think to question it until I saw the reviews haha.
I actually made a double batch of the sauce and while the carrots and broccoli were cooking, I used it as a marinade for baked tofu and also seared some baby bok choy in it.
Delicious.
Agree with everyone here that the sauce for these veggies is DELICIOUS. Pinning this recipe for sure. Also inspired by others to use as a marinade for some chicken or fish 😉
I baked broccoli, zucchini, mushroom and pepper so I cut the cooking time to about 10 minutes and threw all the veggies in together at once. They came out almost sauteed rather than roasted (there was a fair amount of liquid in the pan even before adding the sauce, thinking all the water was from the mushrooms?) Nonetheless, the texture was perfection. Thanks for the recipe!