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–+ servings
Roasted Broccoli & Carrots

Roasted Broccoli & Carrots: A Quick, Healthy Delight

This Roasted Broccoli & Carrots recipe is a quick, healthy delight full of vibrant flavors and versatile ingredients.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 4 cups Broccoli Florets Can substitute with cauliflower
  • 2 cups Carrots Can substitute with parsnips
  • 3 cloves Garlic Minced; can substitute with shallots
For the Marinade
  • 3 tablespoons Avocado Oil Can substitute with canola or sunflower oil
  • 2 tablespoons Honey Can use maple syrup or agave nectar for vegan option
  • 3 tablespoons Soy Sauce Tamari is a gluten-free choice
  • 1 tablespoon Rice Vinegar Can substitute with apple cider vinegar or lime juice
  • 1 teaspoon Ground Ginger Can use fresh minced ginger
  • 1 teaspoon Toasted Sesame Oil Best added at the end
  • 1 teaspoon Black Pepper Optional; adjust to taste
For Garnish (Optional)
  • 1 tablespoon Sesame Seeds For a delightful crunch
  • 2 tablespoons Chopped Parsley To brighten up the dish

Equipment

  • Oven
  • Baking Sheet
  • Mixing bowl
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine broccoli florets, chopped carrots, and minced garlic.
  3. Add avocado oil, honey, soy sauce, rice vinegar, and ground ginger to the vegetables and mix well.
  4. Spread the mixture evenly on the prepared baking sheet in a single layer.
  5. Roast in the preheated oven for about 30 minutes, stirring halfway through.
  6. Remove from oven, drizzle with toasted sesame oil, and optionally season with black pepper and garnish before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 500mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 700IUVitamin C: 120mgCalcium: 80mgIron: 1mg

Notes

Ensure vegetables are spaced out on the baking sheet to avoid steaming. Leftovers can be stored for up to 3 days in an airtight container.

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