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Roasted Broccoli & Carrots

Savory Roasted Broccoli & Carrots: A Flavorful Twist!

This Roasted Broccoli & Carrots recipe is a nutritious, gluten-free, and easy-to-make side dish that brightens up any dinner table.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 4 cups broccoli florets Use fresh for the best flavor and nutrition.
  • 2 cups carrots Sweetness balances the dish; substitute with parsnips or sweet potatoes if desired.
  • 3 cloves garlic Fresh garlic deepens the flavor; use less for a milder taste.
For the Marinade
  • 3 tablespoons avocado oil Helps achieve a crispy texture during roasting; any high-heat oil is suitable.
  • 1 tablespoon honey Imparts sweetness and assists with caramelization; feel free to swap in maple syrup for a vegan option.
  • 3 tablespoons low sodium soy sauce Adds umami and seasoning; choose tamari for gluten-free.
  • 1 tablespoon rice vinegar Provides a touch of acidity to balance the flavors; apple cider vinegar can be used as a substitute.
  • 1 teaspoon ground ginger Infuses warmth; fresh ginger can be used, adjusting to taste.
  • 1 tablespoon toasted sesame oil Adds a nutty finish; reserve a tablespoon for drizzling after roasting.
For Seasoning
  • to taste black pepper Use to season your veggies.
  • optional sesame seeds Enhance presentation and add extra flavor.
  • optional chopped parsley Enhance presentation and add extra flavor.

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Mixing bowl

Method
 

Step-by-Step Instructions for Roasted Broccoli & Carrots
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine the fresh broccoli florets, chopped carrots, and minced garlic. Toss gently to mix.
  3. Pour in the avocado oil, honey, soy sauce, rice vinegar, ground ginger, and one tablespoon of toasted sesame oil. Toss to coat the veggies well.
  4. Spread the seasoned vegetables onto the prepared baking sheet in a single layer.
  5. Place in the oven and roast for about 30 minutes, tossing halfway through.
  6. Once done, drizzle with reserved sesame oil, season with black pepper, and sprinkle optional sesame seeds and parsley before serving.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 10gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 200mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 700IUVitamin C: 80mgCalcium: 80mgIron: 1mg

Notes

Ensure uniform cuts of broccoli and carrots for even roasting. Avoid overcrowding on the baking sheet to prevent steaming.

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