Roasted Broccoli and Carrots
A simple and delicious side dish featuring tender broccoli and caramelized carrots, seasoned with garlic, honey, and soy sauce for a perfect balance of sweetness and umami.
Ingredients
For the Base
- 2 cups broccoli florets (about 12 oz or 340 grams) Any variety of broccoli will do, but cauliflower can be used as an alternative.
- 1 pound carrots, peeled and chopped into 1/2-inch thick pieces Rainbow carrots can be used for added color.
- 4 large cloves garlic, minced
For the Sauce
- 2 Tbsp avocado oil (or olive oil) Substitute olive oil if avocado oil is unavailable.
- 2 Tbsp honey Maple syrup can be used for a vegan option.
- 2 Tbsp low sodium soy sauce (or tamari for GF option) Coconut aminos can be used as a gluten-free substitute.
- 1 tsp rice vinegar
- 1 tsp ground ginger Can be omitted or substituted with ground cinnamon.
- 2 Tbsp toasted sesame oil, divided 1 Tbsp for cooking, 1 Tbsp to finish
To Serve
- to taste black pepper Optional garnish: sesame seeds, chopped parsley
Instructions
Preparation
- Preheat your oven to 400°F (200°C) to ensure it is hot enough to roast the vegetables.
- In a large mixing bowl, combine the chopped carrots, broccoli florets, and minced garlic.
- In a separate bowl, whisk together the avocado oil, honey, soy sauce, rice vinegar, ground ginger, and 1 tablespoon of toasted sesame oil.
- Pour the sauce over the vegetables and toss thoroughly until everything is well-coated.
- Transfer the vegetables to a large baking sheet lined with parchment paper and spread them out in an even, single layer.
Cooking
- Roast in the oven for about 30 minutes, tossing halfway through for even cooking.
- Once done, drizzle with the remaining tablespoon of toasted sesame oil. You can also sprinkle black pepper and garnish with sesame seeds or chopped parsley if desired.
Notes
Make sure the vegetables have space on the baking sheet; overcrowding will lead to steaming instead of roasting. Prepare the vegetables a day in advance to speed up meal prep.