Asian Roasted Carrots and Broccoli

Yield: 4 servings

Prep: 5

Cook: 25

Total: 30

Super simple, quick, and easy, packed with so much flavor with such a short ingredient list and just 5 min prep!

5 stars (25 ratings)

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.

Notes

*16 ounces broccoli florets is equal to about 3 cups.

This Asian Roasted Carrots and Broccoli recipe is brought to you by DAMN DELICIOUS

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