Roasted Broccoli and Carrots
These umami-packed Asian-inspired roasted broccoli and carrots are an easy, flavorful side dish that pairs well with most any meal.
I had a few large carrots and a bulb of broccoli in the fridge that needed to be used, so I adapted an easy roasted broccoli and carrots side dish with Asian flavors from Walder Wellness. I adapted the recipe by roasting the carrots for a while before adding the broccoli to ensure even cooking, then finished off the roasting with the crisp-tender veggies and the savory, umami-packed sauce. We all enjoyed this easy broccoli and carrot recipe and thought they paired well with garlic rice, potstickers, and garlic-loaded bok choy.
Roasted Broccoli and Carrots
Sauce:
- 1 tbsp avocado oil
- 1 tbsp toasted sesame oil
- 1½ tbsp soy sauce
- 1 tbsp honey
- 1-2 tsp rice vinegar
- 1 tsp fresh ginger paste
- 1 clove of garlic, finely grated
Veggies:
- 1 tbsp avocado oil, divided
- 4 large carrots, peeled and sliced on a diagonal, ½-inch thick
- 2 cups of broccoli florets
Serving Options:
- Toasted sesame seeds
- Spicy chili crisp
Roasted Broccoli and Carrots (Asian-Inspired):
Preheat the oven to 400 degrees.
Make the sauce by combining the avocado oil, toasted sesame oil, soy sauce, honey, rice vinegar, ginger, and garlic in a small glass jar. Seal with a lid and shake well. Set aside to let flavors mingle.
Prepare the veggies by tossing the carrots and broccoli florets with avocado oil until evenly coated. Spread out the carrots on a baking sheet in an even layer.
Roast the vegetables by placing the baking sheet in the oven for 10 minutes. Remove from the oven, toss the carrots with a spatula, and add the broccoli florets in an even layer around the carrots.
Place back in the oven to roast the carrots and broccoli for 10 minutes. Remove from the oven and toss with a spatula.
Drizzle the well-whisked sauce over the carrots and broccoli, and toss to coat them evenly.
Return to the oven for another 5-7 minutes, or until the veggies are glazed and crisp-tender. Remove from the oven and place in a serving bowl.
Serve by topping with some toasted sesame seeds and serve spicy chili crisp on the side if desired. Enjoy.
Equipment
Ingredients
Sauce:
- 1 tbsp avocado oil
- 1 tbsp toasted sesame oil
- 1½ tbsp soy sauce
- 1 tbsp honey
- 1-2 tsp rice vinegar
- 1 tsp fresh ginger paste
- 1 clove of garlic finely grated
Veggies:
- 1 tbsp avocado oil divided
- 4 large carrots peeled and sliced on a diagonal, ½-inch thick
- 2 cups of broccoli florets
Serving Options:
- Toasted sesame seeds
- Spicy chili crisp
Instructions
- Preheat the oven to 400 degrees.
- Make the sauce by combining the avocado oil, toasted sesame oil, soy sauce, honey, rice vinegar, ginger, and garlic in a small glass jar. Seal with a lid and shake well. Set aside to let flavors mingle.
- Prepare the veggies by tossing the carrots and broccoli florets with avocado oil until evenly coated. Spread out the carrots on a baking sheet in an even layer.
- Roast the vegetables by placing the baking sheet in the oven for 10 minutes. Remove from the oven, toss the carrots with a spatula, and add the broccoli florets in an even layer around the carrots.
- Place back in the oven to roast the carrots and broccoli for 10 minutes. Remove from the oven and toss with a spatula.
- Drizzle the well-whisked sauce over the carrots and broccoli, and toss to coat them evenly.
- Return to the oven for another 5-7 minutes, or until the veggies are glazed and crisp-tender.
- Remove from the oven and place in a serving bowl.
- Serve by topping with some toasted sesame seeds and serve spicy chili crisp on the side if desired. Enjoy.
The sauce sounds so good and so versatile.