The Best Asian Roasted Carrots and Broccoli

Super simple, quick, and easy, packed with so much flavor with such a short ingredient list and just 5 min prep!


  • 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


  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar and Sriracha; set aside.
  3. Place carrots in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic.
  4. Place into oven and bake for 20-25 minutes, or until tender. Stir in broccoli during the last 7-10 minutes of cooking time.
  5. Stir in soy sauce mixture and gently toss to combine.
  6. Serve immediately, garnished with sesame seeds, if desired.


  • *16 ounces broccoli florets is equal to about 3 cups.