ASIAN ROASTED CARROTS AND BROCCOLI
Asian roasted carrot and broccoli is my favorite way to prepare them. It brings out natural sweetness, enhances flavors and provides a crispy texture. Roasted vegetables are delicious on their own, but they get addicting when mixed with a tasty homemade sauce.
INGREDIENTS:
- 2 teaspoons sesame oil
- 1 tablespoon olive oil
- 1 teaspoon rice vinegar
- 3 cloves garlic, minced
- 16 ounces broccoli florets*
- 1 tablespoon brown sugar, packed
- 2 teaspoons sesame seeds
- 1 teaspoon Sriracha, or more, to taste
- 3 tablespoons reduced sodium soy sauce
- 16 ounces baby peeled carrots
DIRECTIONS:
First, preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Then, in a small bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar and sriracha; put aside.
Place carrots in a single layer on prepared baking sheet. Drizzle with olive oil and sprinkle with garlic.
Place in the oven and bake for 20 to 25 minutes, or until tender. Stir in broccoli for the last 7-10 minutes of cooking.
Stir in soy sauce mixture and toss gently to combine.
Serve immediately, garnished with sesame seeds, if desired.
Happy Cooking Time.
NOTES:
* 16 ounces of broccoli florets equals about 3 cups.
