Asian Roasted Carrots and Broccoli

• Vegan
• Gluten free

• Produce

  • 16 oz Baby peeled carrots
  • 16 oz Broccoli florets
  • 3 cloves Garlic

• Condiments

  • 3 tbsp Soy sauce, reduced sodium
  • 1 tsp Sriracha

• Baking & Spices

  • 1 tbsp Brown sugar, packed
  • 2 tsp Sesame seeds

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 tsp Rice vinegar
  • 2 tsp Sesame oil

Found on damndelicious.net

Description

Ingredients

• 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

Directions

• 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.