0 from 75 votes
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!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 servings
Course:
Side Dish
Cuisine:
Asian , Vegetarian
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.
Cup of Yum
Notes
- *16 ounces broccoli florets is equal to about 3 cups.
- *16 ounces broccoli florets is equal to about 3 cups.