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–+ servings
Roasted Broccoli & Carrots

Easy Roasted Broccoli & Carrots with Asian Twist

Quickly prepare this vibrant and nutritious Roasted Broccoli & Carrots for a flavorful dinner side dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 4 cups Broccoli florets Try swapping for cauliflower for a unique twist.
  • 2 cups Carrots Parsnips can also be used for a different texture.
  • 3 cloves Garlic Minced.
For the Dressing
  • 3 tablespoons Avocado oil Can substitute with olive oil.
  • 2 tablespoons Honey Use maple syrup for a vegan alternative.
  • 2 tablespoons Soy sauce (low sodium) Tamari is a gluten-free option.
  • 1 tablespoon Rice vinegar Apple cider vinegar can be substituted.
  • 1 teaspoon Ground ginger Fresh ginger can also be used, adjust quantity.
  • 2 teaspoons Toasted sesame oil Reserve half for finishing touches.
  • to taste Black pepper Season to your taste.
Optional Garnish
  • 1 tablespoon Sesame seeds Sprinkle generously for texture.
  • 2 tablespoons Chopped parsley Use for color contrast.

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Parchment Paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a spacious mixing bowl, combine the fresh broccoli florets, sliced carrots, and minced garlic, mixing evenly.
  3. Pour avocado oil, honey, soy sauce, rice vinegar, ground ginger, and half of the toasted sesame oil into the bowl. Toss everything until well-coated.
  4. Spread the veggie mixture in a single layer on the prepared baking sheet to avoid overcrowding.
  5. Roast the veggies in the oven for about 30 minutes. Toss halfway through for even cooking.
  6. Once done, drizzle the remaining toasted sesame oil over the vegetables and sprinkle with black pepper, sesame seeds, and chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 300mgPotassium: 400mgFiber: 4gSugar: 6gVitamin A: 8000IUVitamin C: 70mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze in a single layer, then transfer to a freezer-safe container for up to 2 months.

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