Tuesday, June 05, 2018

Asian Roasted Broccoli and Carrots

I've struggled posting new recipes in recent weeks. We're in that end-of-the-school-year frenzy and things have been CRAZY. Band concerts. Conferences. Sports banquets. Field trips. Graduation. Open houses. Field days. Two kiddos have birthdays within two weeks in our house this time of year. And, we just added a new driver in the house - our son turned the big ONE-SIX. {Plus, it's softball season, so my behind is parked in a lawn chair at a ball field quite often these days.} I'm happy for things to be winding down. {Tomorrow is the last day of school. Hallejulah.} I always have more time in the summer to cook and blog. So, look for me in your inbox and newsfeeds a little more often.

For this new post, it's all about roasted veggies - broccoli and carrots to be specific. Charred, roasted broccoli has been like, my love language lately. Roasting vegetables is a thing of magic. And, it's so dang easy.

Truth be told, the Asian glaze really steals the show here. Like, I cannot wait to slather this stuff on grilled chicken and shrimp this summer. The ingredient list for the glaze consists of stuff that many cooks probably keep on hand and it takes like, 2 minutes to whip up.

I was inspired by a recipe from a few years back posted on Damn Delicious. It's genius and I'm so glad that I finally decided to try it out after eye-balling it for quite some time.

NOTE:  I like my roasted broccoli pretty charred on the exterior and still a little crisp inside. If you prefer yours a little more tender on the interior and less charred on the exterior, I recommend cutting the pieces a little smaller than shown here and giving the carrots about a five minute head start in the oven before adding the broccoli.

Yields 2 - 4 servings.



1 pound fresh broccoli
3 - 4 large carrots, peeled and cut in half lengthwise
1 - 2 tablespoons olive oil


3 tablespoons soy sauce
2 tablespoons brown sugar
1 heaping teaspoon garlic powder
1 teaspoon Sriracha
2 teaspoons sesame oil
Pinch crushed red pepper flakes
1 teaspoon rice vinegar


1 tablespoon sesame seeds {toasted recommended}


Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. Set aside.

If broccoli has long, thick stalks, trim with a knife or peeler. Cut broccoli into large pieces. {See NOTE ABOVE.}

Arrange carrots and broccoli in a single layer onto baking sheet.

Drizzle with enough olive oil to just moisten vegetables.

Roast for about twenty minutes - flipping vegetables over once or twice as need to achieve browning on all sides.

Meanwhile, whisk together glaze ingredients in a small bowl.

Brush or drizzle glaze onto vegetables when they are cooked to your liking.

Garnish with sesame seeds. Serve immediately.

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