Savory Roasted Broccoli & Carrots with Asian Twist

A quick, nutritious side dish of roasted broccoli & carrots, infused with Asian flavors.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

4 cups Broccoli florets Rich in vitamins C and K
3 medium Carrots Sliced for even cooking
2 cloves Garlic Minced

For the Sauce

2 tablespoons Avocado oil Or olive oil
1 tablespoon Honey Or maple syrup for vegan
2 tablespoons Soy sauce Low sodium or tamari for gluten-free
1 tablespoon Rice vinegar Can substitute white or apple cider vinegar
1 teaspoon Ground ginger Or fresh ginger
1 tablespoon Toasted sesame oil Plus extra for drizzling
to taste Black pepper For seasoning

For Garnish

to taste Sesame seeds Optional
to taste Chopped parsley Optional

Equipment

Oven
Baking Sheet
Parchment Paper
Mixing Bowl

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine broccoli florets and sliced carrots with minced garlic. Toss to coat.
Mix avocado oil, honey, soy sauce, rice vinegar, ground ginger, and sesame oil in the bowl. Toss vegetables until coated.
Spread the vegetables in a single layer on the baking sheet.
Roast for about 30 minutes, tossing halfway through for even browning.
Drizzle with remaining sesame oil and garnish with sesame seeds and parsley before serving warm.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 280mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 900IUVitamin C: 80mgCalcium: 80mgIron: 1mg

Notes

Store leftovers in the fridge for up to 3 days; best enjoyed fresh.

Tried this recipe?

Let us know how it was!