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Roasted Broccoli and Carrots
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Roasted Broccoli and Carrots 

Course Sides
Cuisine Asian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Baking Sheet

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.