Name: Roasted Broccoli and Carrots Recipe – Quick, Flavorful & Easy
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Asian
Ingredients: 2 heaping cups broccoli florets (about 12 oz or 340 grams); 1 pound carrots (peeled and chopped into 1/2-inch thick pieces); 4 large cloves garlic, minced; 2 Tbsp avocado oil (or olive oil); 2 Tbsp honey; 2 Tbsp low sodium soy sauce (or tamari for gluten-free option); 1 tsp rice vinegar; 1 tsp ground ginger; 2 Tbsp toasted sesame oil (divided – 1 Tbsp to cook, 1 Tbsp to finish); Black pepper, to taste; Optional garnish: sesame seeds, chopped parsley

Roasted Broccoli and Carrots Recipe – Quick, Flavorful & Easy

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These simple roasted broccoli and carrots are caramelized to perfection and tossed in a flavorful mix of soy sauce, honey, ginger, and toasted sesame oil for an easy, nutritious side dish.

Author: CHEF RAMSAY
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Side Dish
Method: Roasting
Cuisine: Asian, American

Ingredients

Scale

2 heaping cups broccoli florets (about 12 oz or 340 grams)
1 pound carrots (peeled and chopped into 1/2-inch thick pieces)
4 large cloves garlic, minced
2 Tbsp avocado oil (or olive oil)
2 Tbsp honey
2 Tbsp low sodium soy sauce (or tamari for gluten-free option)
1 tsp rice vinegar
1 tsp ground ginger
2 Tbsp toasted sesame oil (divided – 1 Tbsp to cook, 1 Tbsp to finish)
Black pepper, to taste
Optional garnish: sesame seeds, chopped parsley

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Instructions

1. Preheat oven to 400°F and line a large baking sheet with parchment paper.

2. Place chopped carrots, broccoli florets, and minced garlic in a large mixing bowl.

3. Add avocado oil, honey, soy sauce, rice vinegar, ground ginger, and 1 Tbsp of toasted sesame oil. Toss until veggies are well-coated.

4. Transfer vegetables to the baking sheet and spread them in an even, spaced-out single layer.

5. Roast in the oven for about 30 minutes, tossing halfway through, until tender and caramelized.

6. Remove from oven and drizzle with the remaining 1 Tbsp of toasted sesame oil.

7. Top with freshly cracked black pepper, sesame seeds, and chopped parsley if desired.

8. Serve hot as a side dish and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave, stovetop, or oven.

These roasted vegetables pair well with baked salmon, tofu, shrimp, chicken, or steak, and can be served with rice, quinoa, or sweet potatoes.

Use tamari instead of soy sauce to keep the dish gluten-free.

Find it online: https://cookingwithramsay.com/roasted-broccoli-and-carrots/