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Asian Roasted Carrots & Broccoli

Roasted carrots and broccoli coated with a delicious soy sauce dressing.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side Dish
Servings: 4


  • 3 T reduced sodium soy sauce or tamari
  • 1 T agave
  • 1 t sesame oil
  • 1 t rice vinegar
  • 1 t Sriracha or to taste
  • 3 cloves garlic minced
  • 2 T olive oil divided
  • 1 16- oz package of baby carrots
  • 3 cups broccoli florets
  • 2 t sesame seeds


  • Preheat oven to 425 degrees. Cover a large baking sheet with parchment paper or spray with nonstick spray.
  • In a small bowl, whisk the soy sauce or tamari, agave, sesame oil, rice vinegar and Sriracha. Set aside.
  • In a bowl, toss the carrots, garlic and 1 tablespoon olive oil. Place on the baking sheet and evenly distribute. Place in the oven and bake for 15 minutes.
  • While the carrots are roasting, toss the broccoli and remaining 1 tablespoon of olive oil in a bowl. Once the carrots have roasted for 15 minutes, remove from the oven. Add the broccoli to the baking sheet. Toss the carrots and broccoli and maker sure they are in a single layer. Place back in the oven and continue to bake for 10 -15 minutes.
  • Remove the carrots and broccoli from the oven. Place them in a serving bowl and add the soy sauce mixture. Toss to fully coat the vegetables. Sprinkle sesame seeds over the top. Enjoy!


Recipe Source: damndelicious.net