Asian Roasted Broccoli and Carrots

Roasting vegetables brings out deep, natural flavor, and Asian Roasted Broccoli and Carrots is a perfect example of how simple ingredients can become something truly crave-worthy. With high heat, broccoli turns tender with lightly charred edges, while carrots soften and caramelize beautifully. Meanwhile, a savory sesame-soy glaze coats everything evenly, creating rich umami flavor in every bite.

This recipe draws inspiration from classic Asian pantry staples like soy sauce, sesame oil, garlic, and ginger. Together, they enhance the vegetables without overpowering them. As a result, the dish stays balanced, vibrant, and satisfying. Even better, roasting allows the vegetables to cook until soft and slightly uneven, giving the dish a natural, homemade appearance and texture.

Because it’s quick and versatile, this recipe works just as well for weeknight dinners as it does for meal prep. Serve it as a flavorful side, pair it with rice or noodles, or enjoy it as a light plant-based main. Simple, nourishing, and full of character, this dish proves vegetables never have to be boring.

Recipe Yield: 4 servings

INGREDIENTS

3 cups broccoli florets, unevenly cut, some halved
2 cups carrots, sliced into smaller diagonal pieces
2 tbsp olive oil
1½ tbsp soy sauce
1 tbsp sesame oil
1 tbsp honey or maple syrup
2 cloves garlic, minced
1 tsp fresh ginger, grated
¼ tsp black pepper
¼ tsp red pepper flakes (optional)
1 tbsp sesame seeds
1 tbsp chopped fresh parsley or green onions

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper and set aside.

2. Make the glaze:
In a small bowl, whisk olive oil, soy sauce, sesame oil, honey, garlic, ginger, black pepper, and red pepper flakes until fully combined.

3. Coat the vegetables:
Add broccoli and carrots to the prepared baking sheet. Pour the glaze over the vegetables, then toss thoroughly until evenly coated.

4. Roast until tender:
Spread vegetables in a single layer. Roast for 22–26 minutes, flipping once halfway through, until broccoli is soft with lightly crisp edges and carrots are tender and slightly caramelized.

5. Finish and serve:
Remove from the oven. Sprinkle with sesame seeds and fresh parsley or green onions. Serve warm.

Helpful Tips to Perfect This Recipe

• Cut vegetables evenly for even roasting: Keeping broccoli florets and carrots close in size helps everything cook at the same pace, so nothing burns or stays undercooked.
• Use high heat confidently: Roasting at 425°F allows the vegetables to soften fully while still developing flavor and light char without drying out.
• Finish after roasting: Adding sesame seeds and herbs at the end preserves their texture and keeps the dish fresh and vibrant.