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These simple, oven-roasted broccoli and carrots are lightly caramelized and seasoned with Asian-inspired flavours like soy sauce, ginger, honey, and toasted sesame oil. Nutritious, so easy to make, and a wonderful veggie side dish to complement any meal!

Roasted broccoli and carrots in a serving bowl.

Looking for a new way to jazz up a simple vegetable side dish? Broccoli and carrots go SO perfectly with Asian seasonings! All you need to do is chop up the veggies, toss them in a few (pantry-friendly) ingredients, then pop them in the oven for about 30 minutes.

The result? Tender, lightly caramelized vegetables (hello crispy broccoli pieces!) with so much flavour.

You can pair these roasted broccoli and carrots with any simple protein and a side of grains (like quinoa or rice). I love it with baked salmon, baked tofu, or grilled chicken, but the opportunities are endless 🙂

For more Asian-inspired, healthy vegetable side dishes, you may also enjoy this 20-minute sautéed celery, my roasted bok choy, or my miso roasted broccoli!

Recipe ingredients in small bowls.

About the ingredients & substitutions

  1. Broccoli: You can purchase 2 broccoli heads, or a standard 12 oz (340 gram) bag of ready-to-cook broccoli florets for this recipe. There is no need to be *too precise* with the measurement or amount of broccoli you use.
  2. Carrots: I prefer to use carrots with a medium-thickness for this recipe, rather than very skinny carrots. I find skinnier carrots can get a bit too burnt when roasting them this way. You can also use tri-coloured carrots if you want a more colourful dish, but I would avoid using baby carrots. You will need 1 pound of carrots.
  3. Garlic: This recipe calls for minced fresh garlic cloves, but you are welcome to use garlic powder if you’re in a pinch.
  4. Avocado oil: I like to use avocado oil for this recipe because it’s a neutral-tasting oil that won’t alter the flavours of the Asian seasonings. It’s also a high-heat cooking oil and a source of heart-healthy unsaturated fats. If you don’t have avocado oil (I love this one from Chosen Foods), you are welcome to use another neutral-flavoured oil (or olive oil) instead.
  5. Toasted sesame oil: This oil is made from toasted sesame seeds and adds that perfect touch of sesame flavour to this recipe. I use it both to cook AND to finish this recipe.
  6. Honey: You can use any honey you’d like, but try to choose one with a more liquid consistency – it’ll be way easier to toss the veggies in.
  7. Soy sauce or tamari: You’re welcome to use soy sauce, tamari (if you follow a gluten-free diet), or even coconut aminos if preferred. These sauces all contain sodium, so you may not need any extra salt (but if you feel that you do, taste at the end and add as needed!)
  8. Ground ginger: I personally prefer ground over fresh ginger here – it’s less overpowering, easier to measure, and coats the veggies well.
  9. Rice vinegar: Rice vinegar adds a nice, mild acidity to complement the salty flavours of the soy sauce. If you can’t get your hands on rice vinegar, you’re welcome to try this with white wine vinegar or apple cider vinegar instead.
  10. Optional garnish: I love adding a sprinkle of sesame seeds and some freshly chopped parsley as a garnish.

Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!

Visual guide: how to roast broccoli & carrots in the oven

Chopped carrots and broccoli stirred in seasonings on a mixing bowl.

STEP 1: Chop broccoli and carrots, then add them to a large mixing bowl. Add in all the seasonings, then toss until the veggies are well coated.

Seasoned broccoli florets and sliced carrots on a baking sheet.

STEP 2: Transfer the tossed broccoli and carrots to a lined baking sheet. Spread in an even, single layer.

Roasted broccoli and carrots on a baking sheet.

STEP 3: Roast in the oven for about 30 minutes (at 400F), until tender and lightly browned. I recommend tossing halfway for even cooking.

Nutrition benefits of broccoli

This green cruciferous vegetable is a great source of micronutrients, including: 

  • vitamin C (broccoli is one of the best sources of Vitamin C out there – just one cup provides 135% of your daily vitamin C needs)
  • vitamin K
  • vitamin A
  • folate
  • potassium
  • calcium
  • iron
  • phosphorus
  • magnesium

Broccoli is also a fabulous source of dietary fibre – one cup provides 2.3 grams of fibre, which is 9% of your daily fibre needs. Fibre is known to help with digestion, heart health, blood sugar control, and weight management.

Finally, it’s also a source of beneficial plant compounds (like sulforaphane) and antioxidants (like carotenoids)!

Asian roasted broccoli and carrots in a serving bowl.

Nutrition benefits of carrots

Carrots are a great source of different micronutrients, such as: 

  • vitamin A
  • vitamin K
  • vitamin B6
  • vitamin C
  • folate
  • potassium

Notably, carrots are a great source of beta-carotene (a precursor to vitamin A). One cup of chopped carrots provides 428% of your daily vitamin A needs.

Beta-carotene, along with other plant compounds abundant in carrots like lutein and lycopene, act as powerful antioxidants. Antioxidants help to promote health and reduce risk for many chronic illnesses.

Carrots are also a good source of dietary fibre, with 1 cup of chopped carrots providing almost 4 grams of fibre (about 14% of your daily needs).

More roasted veggie side dishes

Did you give this Roasted Broccoli & Carrots Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Roasted Broccoli & Carrots (Easy Side Dish!)

These simple, oven-roasted broccoli and carrots are lightly caramelized and seasoned with Asian-inspired flavours like soy sauce, ginger, honey, and toasted sesame oil. Nutritious, so easy to make, and a wonderful veggie side dish to complement any meal!
Roasted broccoli and carrots in a serving bowl.
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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 soy sauce, low sodium (or tamari for GF option)
  • 1 tsp rice vinegar
  • 1 tsp ground ginger
  • 2 Tbsp toasted sesame oil (divided – 1 Tbsp to cook, 1 Tbsp to finish)
  • Black pepper, to taste
  • Optional garnish: sesame seeds, chopped parsley

Instructions

  • Preheat oven to 400F. Line a large baking sheet with parchment paper.
  • Place chopped carrots, broccoli florets, and minced garlic in a large mixing bowl.
  • Add avocado oil, honey, soy sauce (or tamari), rice vinegar, ground ginger, and 1 Tbsp of toasted sesame oil (save other Tbsp for after). Toss everything together until veggies are well-coated.
  • Transfer broccoli and carrots to the baking sheet, making sure to get all the seasonings on there! Spread in an even, spaced-out single layer.
  • Place veggies in the oven and roast for about 30 minutes, or until desired doneness. I recommend tossing halfway for even cooking.
  • Serve and drizzle with the remaining toasted sesame oil. If desired, you can top with some freshly cracked black pepper, a sprinkle of sesame seeds, and chopped parsley. Enjoy hot!

Notes

*LEFTOVERS: Store leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave, on the stovetop, or in the oven. Or, repurpose them in something like a stirfry!
*SERVE WITH: I recommend serving these roasted veggies with a quality protein and some complex carbohydrates to make a balanced, filling meal. The seasonings for the broccoli + carrots are asian-inspired, so you may want to continue that theme throughout the meal, or just opt for something super simple!
Calories: 242kcal | Carbohydrates: 27g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Sodium: 395mg | Potassium: 684mg | Fiber: 6g | Sugar: 16g | Vitamin A: 19474IU | Vitamin C: 83mg | Calcium: 86mg | Iron: 1mg

Nutrition

As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.

Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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