Description
Transform ordinary vegetables into a vibrant side dish with roasted broccoli and carrots, enhanced by a blend of flavorful seasonings.
Ingredients
- 2 heaping cups broccoli florets (about 12 oz or 340 grams)
- 1 pound carrots (peeled + chopped into 1/2-inch thick pieces)
- 4 large cloves garlic, minced
- 2 Tbsp avocado oil (or olive oil)
- 2 Tbsp honey
- 2 Tbsp low sodium soy sauce (or tamari for GF option)
- 1 tsp rice vinegar
- 1 tsp ground ginger
- 2 Tbsp toasted sesame oil (divided, 1 Tbsp for cooking and 1 Tbsp for finishing)
- Black pepper, to taste
- Optional garnish: sesame seeds, chopped parsley
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine chopped carrots, broccoli florets, and minced garlic.
- Drizzle avocado oil, honey, soy sauce, rice vinegar, ground ginger, and 1 tablespoon of toasted sesame oil over the vegetables. Toss until the veggies are well-coated.
- Transfer the broccoli and carrots to the lined baking sheet, ensuring all seasonings stay on the vegetables while spreading them in a single layer.
- Place the baking sheet in the oven and roast for about 30 minutes, or until achieving desired doneness, tossing the veggies halfway through for even cooking.
- Serve the roasted veggies warm, drizzled with the remaining tablespoon of toasted sesame oil and topped with freshly cracked black pepper, sesame seeds, or chopped parsley if desired.
Notes
For extra flavor, consider marinating the vegetables before roasting or adding different spices to suit your taste.
