The Lechasseurs' Recipes

Only the "keepers"

Asian Roasted Carrots and Broccoli


3 tablespoons reduced sodium soy sauce
1 tablespoon brown sugar, packed
2 teaspoons sesame oil
1 teaspoon rice vinegar
1 teaspoon Sriracha, or more, to taste
16 ounces baby peeled carrots
1 tablespoon olive oil
3 cloves garlic, minced
16 ounces broccoli florets
2 teaspoons sesame seeds


Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

In a small bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar and Sriracha; set aside.

Place carrots in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic.

Place into oven and bake for 20-25 minutes, or until tender. Stir in broccoli during the last 7-10 minutes of cooking time.

Stir in soy sauce mixture and gently toss to combine.

Serve immediately, garnished with sesame seeds, if desired.