Asian Roasted Carrots and Broccoli

I am always on the lookout for new ways to cook vegetables.  I like vegetables, but I get really bored of having them cooked the same old way all the time.  And you know, there just really aren't enough recipes out there for interesting and delicious side dishes (especially if you're looking for semi-healthy and/or relatively normal ingredients).  But these Asian roasted veggies really fit the bill.  A little bit different from your usual roasted vegetables, they get a rich depth of flavor from the rice vinegar and the sesame oil (two of my favorite flavors, incidentally).

Asian Roasted Carrots and Broccoli

Number of Servings: 4
Time to Prepare: 30 minutes

• 16 oz baby carrots
• 1 Tbsp olive oil (I used a garlic & chili flavored oil)
• 16 oz broccoli florets
• 3 cloves garlic, minced
• 2 Tbsp soy sauce
• 1 Tbsp brown sugar
• 2 tsp sesame oil
• 1 tsp rice vinegar
• 1/2 to 1 tsp sriracha
• sesame seeds

Preheat oven to 425.  Lightly grease a baking sheet with non-stick spray.  Spread the carrots in a single layer on the pan.  Drizzle with olive oil.  Bake for 12 minutes.  Stir in the broccoli and minced garlic.  Continue cooking for another 12 minutes, or until the vegetables are tender.

While the vegetables cook, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, and sriracha.  Once the vegetables are done, toss in the soy sauce mixture and sprinkle with sesame seeds.

Source: adapted from Damn Delicious
Produce Used: Carrots, broccoli, garlic