Damn Delicious

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!

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.

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!

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!

5 minutes25 minutes

Ingredients:

  • 3 tablespoons reduced sodium soy sauce
  • 1 tablespoon brown sugar, packed
  • 2 teaspoons sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon Sriracha, or more, to taste
  • 16 ounces baby peeled carrots
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 16 ounces broccoli florets*
  • 2 teaspoons sesame seeds

Directions:

  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar and Sriracha; set aside.
  3. Place carrots in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic.
  4. Place into oven and bake for 20-25 minutes, or until tender. Stir in broccoli during the last 7-10 minutes of cooking time.
  5. Stir in soy sauce mixture and gently toss to combine.
  6. Serve immediately, garnished with sesame seeds, if desired.

Notes:

*16 ounces broccoli florets is equal to about 3 cups.

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Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 152.1 Calories from Fat 61.2
% Daily Value*
Total Fat 6.8g 10%
Saturated Fat 1.0g 5%
Trans Fat 0.0g
Cholesterol 0.0mg 0%
Sodium 550.8mg 23%
Total Carbohydrate 20.8g 7%
Dietary Fiber 3.6g 14%
Sugars 9.0g
Protein 5.1g 10%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

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61 comments

  1. Rated 5 out of 5

    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! 

  2. Rated 5 out of 5

    Delicious!!

  3. Rated 5 out of 5

    This was delicious and so easy!

  4. Rated 5 out of 5

    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 🙂

  5. Rated 4 out of 5

    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.”

  6. 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.

  7. Rated 5 out of 5

    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.

  8. Rated 5 out of 5

    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!

  9. Rated 5 out of 5

    So this sauce recipe is well more than a vegetable one. Any kind of fresh ocean fish is absolutely amazing with it. I had some leftover from the original recipe for just the vegetables, and used it as both a marinade for salmon that we baked in foil with herbs as well as for a pan base for searing Ahi tuna. My kids and wife just absolutely demolished both, and now I’m out. This one will likely become a weekly staple in our house for more than it’s intended purpose. I did doctor it up a few ways, so don’t be afraid to experiment. The base recipe is all you need for getting it started. Curious what everyone else does with this, and if the reviews are as awesome!

  10. Rated 5 out of 5

    Made this tonight as a side for date night in with the SO. The broccoli came out AMAZING – perfect flavors and perfectly cooked broccoli. My only critique was that there was too much liquid. Personally, next time I think I’ll reduce it down in a sauce pan and toss, which I think will concentrate the flavors and thicken because of the sugar.

  11. Rated 5 out of 5

    Excellent and versatile recipe, thank you.  

  12. Rated 5 out of 5

    So delicious! So simple!  No broccoli in the fridge but did peppers, mushroom and onion with it. Definitely a keeper.  

  13. Do you know if this would work for meal prep for the week or does it become too soggy??

  14. Sounds yummy. I want to make this for dinner tonight. Did you use toasted sesame oil in this recipe or regular?

  15. Rated 5 out of 5

    Delicious. When making this recipe, I make lots of extra sauce and toss with whole grain spaghetti topped with sesame seeds and green onion. It makes a meal

  16. Rated 5 out of 5

    Excellent dish

  17. I also wondered about the sauce. It isn’t clear in the written recipe.

  18. I was rolling my eyes at all of the comments wanting you to clarify the instructions until I reread them myself. I can see how people are confused. I’m making this tonight and will add the sauce mixture after removing from oven. If you say that in step 5, it might save more questions from being sent. Just a thought 😉

  19. Awesome recipe! Made it for a party and kept it warm in a crock pot.
    I was confused about the whether or not to mix the sauce in before or after cooking. It would be clearer if Step 2 came after putting the veggies in the oven. Definitely a keeper!

  20. This was an absolute hit with my wife and I! I doubled the sauce and marinaded chicken with half and the rest tossed with the veggies. Thank you for such a simple and great recipe!

  21. Great veg! I was thinking adding to it and expanding.

  22. I put the sauce on when I added the broccoli. It was wonderful!!

  23. Just wondering, are you using seasoned or unseasoned vinegar? Does it matter?

  24. Great recipe – I’ve made this twice already. Makes me eat my veggies :). 

    Random question – what are “peeled carrots”? I usually buy baby carrots and then chop them in half, horizontal-wise. Is there a better way to cut them? Thanks.

    • My grocery store (Gelson’s) actually carries already-peeled baby carrots but standard baby carrots will also work just fine.

  25. This was great! I made it to go along with some thai chicken meatballs and brown rice. It was a hit! 

  26. I just wanted to say I made this today and it was fabulous. Made som chicken and mushrooms to go on the side, but I didn’t care about those. Just wanted this carroty-broccoli-y goodness. Next time I’m making a double batch! Thank you! 🙂

  27. it’s unclear above if the sauce is mixed in with the broccoli and put back in the oven (vs just tossed with veggies prior to serving)

    • Mary, please refer to the instructions:

      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.

      The veggies are tossed in the soy sauce mixture after they are baked.

  28. I made this veg recipe last night….Sooo yummy!! I added snap peas! 🙂 recommended

  29. I made this tonight and I have a feeling that I will be eating this all the time now! Its so good! I am obsessed with sesame oil and this recipe had the perfect amount. Thank you!

  30. What can you substitute for the rice vinegar?

  31. Can you use frozen broccoli?

    • Unfortunately, I do not have much experience using frozen broccoli so I cannot answer with certainty. As always, please use your best judgment.

  32. Can you place foil on the baking sheet first before putting on the vegetables?

  33. Can Sambal Oelek or Red Chili Paste be substituted for Sriracha? 

  34. The easy ones are the best! Loving this recipe 🙂

  35. Just curious…why did you change your logo from the whisk to a fork?  Both are cute but I was so used to the whisk I almost thought this was a copycat site.  

  36. Just made this, very tasty. Such a quick and easy recipe, I made this while I was getting ready for work. Look forward eating these veggies with rice for a simple and yummy lunch later today.

  37. Just a quick note letting you know that I find your posts one of the best online! The nutrition info is awesome and I like the fact you offer simple recipes/ingredients especially with the slow cooker. May I suggest more recipes for two people and more dog treats? Keep being awesome!

  38. So…you toss the veggies in the soy sauce mixture after they come out of the oven? Looking forward to trying this. I love roasted veggies!

  39. Haha, I don’t think I would need an entree with this! I love roasted vegetables!

  40. ooh what a nice twist to add soy sauce and rice vinegar! Do you think I could use honey instead of the sugar?

  41. I was not a veggie lover as a kid either….but now….bring them on! I love the Asian flavors in this dish!

  42. Do I add the sauce during the last 7 to 10 minutes of cooking or after everything is done cooking?

  43. Do you think cauliflower could be integrated to the mix?