Asian Roasted Carrots and Broccoli

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Damn Delicious

Total Time

30 minutes

Prep Time

5 minutes

Cook Time

25 minutes

Rating

(25)

Ingredients

4 servings

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

Beginner Vegetarian Healthy Quick and Easy ...

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Preparation

Inline ingredients (beta)

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Step 1

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Step 2

In a small bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar and Sriracha; set aside.

Step 3

Place carrots in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic.

Step 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.

Step 5

Stir in soy sauce mixture and gently toss to combine.

Step 6

Serve immediately, garnished with sesame seeds, if desired.

Chef’s notes

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

Categories

Cuisines

Meal Types

Dietary

Cooking Methods

Occasions

Ingredients

Seasonal Recipes

Skill Level

other

Asian Roasted Carrots and Broccoli

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Chef’s notes

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