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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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!
What can you substitute for the rice vinegar?
Leah, here is a great forum discussing rice vinegar substitutes. Hope that helps!
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.
Can you place foil on the baking sheet first before putting on the vegetables?
Yes, absolutely.
Can Sambal Oelek or Red Chili Paste be substituted for Sriracha?
Yes, absolutely.
The easy ones are the best! Loving this recipe 🙂
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.
Trudi, the blog has finally gotten a FACELIFT! The website has been made easier to find new recipes, search for your favorite dishes, and you can even find recipes by ingredients here: https://damndelicious.net/recipe-index/.
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.
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!
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!
Yes, that’s exactly right!
Haha, I don’t think I would need an entree with this! I love roasted vegetables!
ooh what a nice twist to add soy sauce and rice vinegar! Do you think I could use honey instead of the sugar?
Yes, absolutely.
I was not a veggie lover as a kid either….but now….bring them on! I love the Asian flavors in this dish!
Do I add the sauce during the last 7 to 10 minutes of cooking or after everything is done cooking?
The veggies are tossed in the soy sauce mixture after they are baked.
This answer is unlcear. What is exactly right? Add sauce during last 7-10 minutes of cooking? OR after everything is done cooking?
Ingrid, please refer to the answer above:
The veggies are tossed in the soy sauce mixture after they are baked.
Do you think cauliflower could be integrated to the mix?
Yes, absolutely!
I love this recipe and also add asparagus at times as well as cauli