Description

This Roasted Broccoli & Carrots recipe is a simple, flavorful side dish perfect for any meal. Tender carrots and broccoli florets are tossed in a delicious mixture of avocado oil, honey, soy sauce, rice vinegar, and ginger, then roasted to caramelized perfection with garlic and toasted sesame oil. It’s an easy, nutritious way to enjoy roasted vegetables with a lovely balance of savory, sweet, and tangy flavors.

Ingredients

Scale

Vegetables

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

Sauce & Seasonings

2 Tbsp avocado oil (or olive oil)
2 Tbsp honey
2 Tbsp soy sauce, low sodium (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

Preheat Oven: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
Prepare Vegetables: In a large mixing bowl, add the peeled and chopped carrots, broccoli florets, and minced garlic. Ensure vegetables are cut evenly for uniform cooking.
Mix Sauce: Add avocado oil, honey, low sodium soy sauce (or tamari), rice vinegar, ground ginger, and 1 tablespoon of toasted sesame oil to the bowl with the vegetables. Toss everything together thoroughly until all the veggies are well-coated with the flavorful marinade.
Arrange on Baking Sheet: Transfer the coated broccoli and carrots onto the lined baking sheet. Spread them out in an even, spaced-out single layer so they roast evenly without steaming.
Roast Vegetables: Place the baking sheet in the preheated oven and roast for about 30 minutes, or until the vegetables are tender and caramelized. For best results, toss the vegetables halfway through roasting to ensure even cooking and browning.
Finish & Serve: Remove the roasted vegetables from the oven and drizzle with the remaining 1 tablespoon of toasted sesame oil. Season with freshly cracked black pepper to taste. If desired, garnish with a sprinkle of sesame seeds and chopped parsley for added texture and color. Serve hot and enjoy!

Notes

You can substitute tamari for soy sauce to make this gluten-free.
Adjust the honey amount to taste if you prefer a sweeter or less sweet glaze.
For a nuttier flavor, lightly toast the sesame seeds before garnishing.
Make sure to cut the carrots evenly to match the broccoli cooking time.
This dish pairs well with grilled chicken, fish, or tofu for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or stovetop to retain crispness.