Asian Roasted Carrots and Broccoli
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
4.96 out of 5 stars
(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
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Preparation
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.
Step 7
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Chef's notes
*16 ounces broccoli florets is equal to about 3 cups.
