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Asian Roasted Carrots and Broccoli
Yield:
4
servings
Prep:
5
minutes
minutes
Cook:
25
minutes
minutes
Total:
30
minutes
minutes
Super simple, quick, and easy, packed with so much flavor with such a short ingredient list and just 5 min prep!
5
stars (
25
ratings)
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
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.