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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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!
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.
Excellent and versatile recipe, thank you.
So delicious! So simple! No broccoli in the fridge but did peppers, mushroom and onion with it. Definitely a keeper.
Do you know if this would work for meal prep for the week or does it become too soggy??
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
My husband and son likes it and they hate veggies! Thanks for this recipe!
Sounds yummy. I want to make this for dinner tonight. Did you use toasted sesame oil in this recipe or regular?
Either should work just fine in this recipe. 🙂
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
Excellent dish
I also wondered about the sauce. It isn’t clear in the written recipe.
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 😉
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!
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!
Great veg! I was thinking adding to it and expanding.
I put the sauce on when I added the broccoli. It was wonderful!!
Just wondering, are you using seasoned or unseasoned vinegar? Does it matter?
I recommend using unseasoned.
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.
This was great! I made it to go along with some thai chicken meatballs and brown rice. It was a hit!
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! 🙂
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.
I made this veg recipe last night….Sooo yummy!! I added snap peas! 🙂 recommended