4.96 stars (25 ratings)
73 Comments »
Jump to Recipe Pin Recipe
Super simple, quick, and easy, packed with so much flavor with such a short ingredient list and just 5 min prep!
It’s a little mind-blowingto think I hated veggies as a kid.
Because at 27, I inhaled these carrots and broccoli straight off the baking sheet.
By itself.Without any appetizers or main dishes.
Because why even bother with an entree?
You have everything you need right here, with 5 min prep and one single baking dish.
Not to mention, an ingredient list that you should already have in your pantry.
Done.
Asian Roasted Carrots and Broccoli
Yield: 4 servings
Prep: 5 minutes minutes
Cook: 25 minutes minutes
Total: 30 minutes minutes
Super simple, quick, and easy, packed with so much flavor with such a short ingredient list and just 5 min prep!
5 stars (25 ratings)
Print Recipe Pin Recipe Leave a Review
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
Instructions
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.
Notes
*16 ounces broccoli florets is equal to about 3 cups.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Pin Recipe
posted on October 23, 2015under asian inspired, side dish, vegetarian
73 CommentsLeave a Comment »
Want to Save this Recipe for Later?
Enter your email below and we'll send it straight to your inbox! Plus, you can sign up to receive quick and easy weeknight dinners every week.
Leave a Reply
73 comments -
Meri Schroeder — October 29, 2023 @ 2:52 AM Reply
A very good side of veggies – so flavorful!
-
Cathy — October 17, 2023 @ 5:19 PM Reply
We made two pans, adding chicken to one of the pans and tofu to the other pan. We also added paneer, an Indian cheese to both batches. The next time I add chicken, I will marinate it first. I added the tofu and paneer about half way through roasting the carrots. One of my grandsons is practicing a vegetarian lifestyle. He approved.
-
Lisa Engel — December 1, 2022 @ 1:47 PM Reply
We really liked these and let’s face it, it’s difficult to come up with new ways to make carrots. I served these with Asian flavor inspired crab cakes. We did spritz some lemon juice on top and thought that that elevated the flavor. Other than that, exactly as described.
-
Meri Schroeder — May 8, 2022 @ 3:23 PM Reply
Very good and easy to make. I was trying to use up broccoli and carrots, so didn’t have the correct amount – adjusted the measurements on the sauce ingredients as best I could. I definitely will make these again.
-
Angela — February 24, 2022 @ 11:42 AM Reply
This looks delicious. Can’t wait to try this out for dinner.
-
Betsy — January 30, 2022 @ 12:05 PM Reply
This was excellent!
We ate this as a main course. I added diced fresh ginger as someone suggested.
I also will add cubed tofu next time.
-
Vicki — September 16, 2021 @ 3:54 PM Reply
Easy and delicious
-
kiki — September 11, 2021 @ 10:11 PM Reply
I adored these roasted vegetables, I made them for my family and we loved them! I love the crunch!
-
David Silverman — May 13, 2021 @ 5:16 PM Reply
Excellent recipe… Made it exactly as written… With the exception of omitting the brown sugar so it was more keto friendly. My husband was so happy that he was delirious… He said it tasted just like a restaurant quality dish… We are very excited to make this frequently… And I will say I followed the recipe exactly in terms of the measurements and I am so glad I did… I think that was a secret… Thank you so much again… PS your dogs are adorable!
-
Marg — April 29, 2021 @ 4:32 PM Reply
I made this tonight for my son’s birthday dinner. It was great. He said he might try making it himself. I’ll be making it again
-
Wokesloppygoblingirl — March 10, 2021 @ 8:06 PM Reply
This recipe is pretty good, but I felt that it was lacking something. The second time I made it, I figured out what that something is: ginger!!! It compliments the vegetables and balances out that aggressively sodium-y umami soy sauce taste. This recipe kicks major ass with ginger!! I like to add bell pepper and mushroom.
-
Jennifer — February 24, 2021 @ 12:10 PM Reply
This was delicious! I used broccoli, carrots, and kale. This made a perfect side dish for my orange chicken.
-
Scarlett — November 15, 2020 @ 6:42 PM Reply
Awesome recipe! Subbed soy sauce for liquid aminos and added minced ginger. I’ve never liked broccoli and I’m trying to give it another chance. I’m sold!
-
Carol — August 23, 2020 @ 6:14 PM Reply
Delicious!!
-
Sedona2021 — May 30, 2020 @ 8:00 PM Reply
This was delicious and so easy!
-
Khushboo Saboo — May 8, 2020 @ 5:04 AM Reply
It sounds so easy to make and really a healthy meal!!
I wanted to know, are we using the Dark Soya sauce or Light Soy (used for Japanese cooking)
Also instead of Sriracha – will a schezwan sauce do? or should I use Red Chilli Sauce?
Planning to make this soon 🙂
-
SANDRA L ETEMAD — April 27, 2020 @ 4:18 PM Reply
I think I like my veggies a little bit more tender, or perhaps roasted in smaller batches so they get more roasted; these were somewhere between. But they taste delicious, and the veggies were a week old (I bought them and then got sick for several days), so that might account for them not seeming cooked to perfection. I’ll definitely try it again. I also made a double batch of the soy sauce mixture and used it at the end of cooking some chicken tenderloins. Thanks for the great recipe. (And for what it’s worth, I found the recipe confusing like so many other commenters. I figured out why: It says to stir in broccoli 7-10 minutes before the carrots are done, but then immediately says to stir in the soy sauce mixture. It should say “add the broccoli for the last 7-10 minutes of cooking; remove from oven and stir in the soy sauce mixture.” I read it the same as other confused people, and the first time I assumed it meant “stir in the broccoli for the last 7-10 minutes, and then add the soy sauce mixture to everything.”
-
Cait — April 18, 2020 @ 2:11 PM Reply
This is one of my favorite veggie side dish recipes. I first made it for a potluck in December 2017 and it got rave reviews…we had to miss the potluck in 2018 but when one guest found out we were attending in 2019, she begged the host to ask me to make this again. I did, and the other guest so THRILLED to have them again. So simple, so good. Even my 5 year old will eat them if I cut back on the heat.
-
Mary — April 12, 2020 @ 10:54 PM Reply
Like most others, I thought the recipe said to add the sauce in with the broccoli, which I did – and it worked out so good I didn’t even think to question it until I saw the reviews haha.
I actually made a double batch of the sauce and while the carrots and broccoli were cooking, I used it as a marinade for baked tofu and also seared some baby bok choy in it.
Delicious.
-
Andrea — April 12, 2020 @ 8:15 AM Reply
Agree with everyone here that the sauce for these veggies is DELICIOUS. Pinning this recipe for sure. Also inspired by others to use as a marinade for some chicken or fish 😉
I baked broccoli, zucchini, mushroom and pepper so I cut the cooking time to about 10 minutes and threw all the veggies in together at once. They came out almost sauteed rather than roasted (there was a fair amount of liquid in the pan even before adding the sauce, thinking all the water was from the mushrooms?) Nonetheless, the texture was perfection. Thanks for the recipe!
-
Bill — March 18, 2020 @ 5:22 PM Reply
So this sauce recipe is well more than a vegetable one. Any kind of fresh ocean fish is absolutely amazing with it. I had some leftover from the original recipe for just the vegetables, and used it as both a marinade for salmon that we baked in foil with herbs as well as for a pan base for searing Ahi tuna. My kids and wife just absolutely demolished both, and now I’m out. This one will likely become a weekly staple in our house for more than it’s intended purpose. I did doctor it up a few ways, so don’t be afraid to experiment. The base recipe is all you need for getting it started. Curious what everyone else does with this, and if the reviews are as awesome!
-
Who Noms the World — February 16, 2020 @ 4:37 PM Reply
Made this tonight as a side for date night in with the SO. The broccoli came out AMAZING – perfect flavors and perfectly cooked broccoli. My only critique was that there was too much liquid. Personally, next time I think I’ll reduce it down in a sauce pan and toss, which I think will concentrate the flavors and thicken because of the sugar.
-
Miriam Frances — December 31, 2019 @ 4:29 PM Reply
Excellent and versatile recipe, thank you.
-
Lenore Holderness — July 25, 2019 @ 5:20 PM Reply
So delicious! So simple! No broccoli in the fridge but did peppers, mushroom and onion with it. Definitely a keeper.
-
Amy — July 1, 2019 @ 4:13 PM Reply
Do you know if this would work for meal prep for the week or does it become too soggy??
-
Chungah @ Damn Delicious — July 1, 2019 @ 6:23 PM Reply
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
-
Jen — March 18, 2020 @ 1:13 PM Reply
My husband and son likes it and they hate veggies! Thanks for this recipe!
-
Lisa — June 27, 2019 @ 6:33 AM Reply
Sounds yummy. I want to make this for dinner tonight. Did you use toasted sesame oil in this recipe or regular?
-
Jana @ Damn Delicious — June 27, 2019 @ 10:26 AM Reply
Either should work just fine in this recipe. 🙂
-
Lisa — June 10, 2019 @ 1:04 PM Reply
Delicious. When making this recipe, I make lots of extra sauce and toss with whole grain spaghetti topped with sesame seeds and green onion. It makes a meal
-
Reg — May 19, 2019 @ 7:21 AM Reply
Excellent dish
-
Gene — September 13, 2018 @ 3:35 PM Reply
I also wondered about the sauce. It isn’t clear in the written recipe.
-
Brenda — June 27, 2018 @ 1:47 PM Reply
I was rolling my eyes at all of the comments wanting you to clarify the instructions until I reread them myself. I can see how people are confused. I’m making this tonight and will add the sauce mixture after removing from oven. If you say that in step 5, it might save more questions from being sent. Just a thought 😉
-
Mary — November 4, 2017 @ 11:42 PM Reply
Awesome recipe! Made it for a party and kept it warm in a crock pot.
I was confused about the whether or not to mix the sauce in before or after cooking. It would be clearer if Step 2 came after putting the veggies in the oven. Definitely a keeper!
-
Tom — October 8, 2017 @ 6:45 PM Reply
This was an absolute hit with my wife and I! I doubled the sauce and marinaded chicken with half and the rest tossed with the veggies. Thank you for such a simple and great recipe!
-
Joe — August 16, 2016 @ 5:17 PM Reply
Great veg! I was thinking adding to it and expanding.
-
Kat — June 20, 2016 @ 9:15 PM Reply
I put the sauce on when I added the broccoli. It was wonderful!!
-
Loretta — May 18, 2016 @ 6:38 PM Reply
Just wondering, are you using seasoned or unseasoned vinegar? Does it matter?
-
Chungah — May 23, 2016 @ 8:56 AM Reply
I recommend using unseasoned.
-
Liz @ Yes/No Films — April 28, 2016 @ 12:03 PM Reply
Great recipe – I’ve made this twice already. Makes me eat my veggies :).
Random question – what are “peeled carrots”? I usually buy baby carrots and then chop them in half, horizontal-wise. Is there a better way to cut them? Thanks.
-
Chungah — April 30, 2016 @ 3:02 PM Reply
My grocery store (Gelson’s) actually carries already-peeled baby carrots but standard baby carrots will also work just fine.
-
Stephanie — March 13, 2016 @ 6:24 PM Reply
This was great! I made it to go along with some thai chicken meatballs and brown rice. It was a hit!
-
Eleanor Ollila — March 2, 2016 @ 10:52 PM Reply
I just wanted to say I made this today and it was fabulous. Made som chicken and mushrooms to go on the side, but I didn’t care about those. Just wanted this carroty-broccoli-y goodness. Next time I’m making a double batch! Thank you! 🙂
-
mary — January 27, 2016 @ 8:59 PM Reply
it’s unclear above if the sauce is mixed in with the broccoli and put back in the oven (vs just tossed with veggies prior to serving)
-
Chungah — January 27, 2016 @ 9:05 PM Reply
Mary, please refer to the instructions:
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.
The veggies are tossed in the soy sauce mixture after they are baked.
-
Caren — January 25, 2016 @ 1:51 PM Reply
I made this veg recipe last night….Sooo yummy!! I added snap peas! 🙂 recommended
-
Rachel — January 24, 2016 @ 7:14 PM Reply
I made this tonight and I have a feeling that I will be eating this all the time now! Its so good! I am obsessed with sesame oil and this recipe had the perfect amount. Thank you!
-
Leah — January 6, 2016 @ 2:14 PM Reply
What can you substitute for the rice vinegar?
-
Chungah — January 8, 2016 @ 11:06 AM Reply
Leah, here is a great forum discussing rice vinegar substitutes. Hope that helps!
-
Sarah — January 5, 2016 @ 4:43 PM Reply
Can you use frozen broccoli?
-
Chungah — January 5, 2016 @ 6:40 PM Reply
Unfortunately, I do not have much experience using frozen broccoli so I cannot answer with certainty. As always, please use your best judgment.
-
Huyen — December 5, 2015 @ 8:39 AM Reply
Can you place foil on the baking sheet first before putting on the vegetables?
-
Chungah — December 5, 2015 @ 9:12 AM Reply
Yes, absolutely.
-
Elizabeth — November 15, 2015 @ 12:48 PM Reply
Can Sambal Oelek or Red Chili Paste be substituted for Sriracha?
-
Chungah — November 15, 2015 @ 4:33 PM Reply
Yes, absolutely.
-
Gavin — November 3, 2015 @ 11:20 AM Reply
The easy ones are the best! Loving this recipe 🙂
-
Trudi Ross — October 31, 2015 @ 6:52 AM Reply
Just curious…why did you change your logo from the whisk to a fork? Both are cute but I was so used to the whisk I almost thought this was a copycat site.
-
Chungah — October 31, 2015 @ 7:25 AM Reply
Trudi, the blog has finally gotten a FACELIFT! The website has been made easier to find new recipes, search for your favorite dishes, and you can even find recipes by ingredients here: https://damndelicious.net/recipe-index/.
-
Gemma — October 28, 2015 @ 4:56 AM Reply
Just made this, very tasty. Such a quick and easy recipe, I made this while I was getting ready for work. Look forward eating these veggies with rice for a simple and yummy lunch later today.
-
Telly — October 25, 2015 @ 8:31 AM Reply
Just a quick note letting you know that I find your posts one of the best online! The nutrition info is awesome and I like the fact you offer simple recipes/ingredients especially with the slow cooker. May I suggest more recipes for two people and more dog treats? Keep being awesome!
-
Michelle — October 25, 2015 @ 7:35 AM Reply
So…you toss the veggies in the soy sauce mixture after they come out of the oven? Looking forward to trying this. I love roasted veggies!
-
Chungah — October 25, 2015 @ 8:28 AM Reply
Yes, that’s exactly right!
-
Cathleen @ A Taste Of Madness — October 25, 2015 @ 4:07 AM Reply
Haha, I don’t think I would need an entree with this! I love roasted vegetables!
-
Sarah @ Bourgeois Essence — October 25, 2015 @ 1:10 AM Reply
ooh what a nice twist to add soy sauce and rice vinegar! Do you think I could use honey instead of the sugar?
-
Chungah — October 25, 2015 @ 8:34 AM Reply
Yes, absolutely.
-
Kathy @ Beyond the Chicken Coop — October 24, 2015 @ 6:56 PM Reply
I was not a veggie lover as a kid either….but now….bring them on! I love the Asian flavors in this dish!
-
Debbie — October 24, 2015 @ 3:00 PM Reply
Do I add the sauce during the last 7 to 10 minutes of cooking or after everything is done cooking?
-
Chungah — October 25, 2015 @ 8:55 AM Reply
The veggies are tossed in the soy sauce mixture after they are baked.
-
Ingrid — March 26, 2016 @ 9:21 AM Reply
This answer is unlcear. What is exactly right? Add sauce during last 7-10 minutes of cooking? OR after everything is done cooking?
-
Chungah — March 26, 2016 @ 12:46 PM Reply
Ingrid, please refer to the answer above:
The veggies are tossed in the soy sauce mixture after they are baked.
-
Elizabeth — October 24, 2015 @ 5:38 AM Reply
Do you think cauliflower could be integrated to the mix?
-
Chungah — October 24, 2015 @ 1:22 PM Reply
Yes, absolutely!
-
Jane Witney-Taylor — November 27, 2015 @ 9:21 AM Reply
I love this recipe and also add asparagus at times as well as cauli
Meri Schroeder — October 29, 2023 @ 2:52 AM Reply
A very good side of veggies – so flavorful!
Cathy — October 17, 2023 @ 5:19 PM Reply
We made two pans, adding chicken to one of the pans and tofu to the other pan. We also added paneer, an Indian cheese to both batches. The next time I add chicken, I will marinate it first. I added the tofu and paneer about half way through roasting the carrots. One of my grandsons is practicing a vegetarian lifestyle. He approved.
Lisa Engel — December 1, 2022 @ 1:47 PM Reply
We really liked these and let’s face it, it’s difficult to come up with new ways to make carrots. I served these with Asian flavor inspired crab cakes. We did spritz some lemon juice on top and thought that that elevated the flavor. Other than that, exactly as described.
Meri Schroeder — May 8, 2022 @ 3:23 PM Reply
Very good and easy to make. I was trying to use up broccoli and carrots, so didn’t have the correct amount – adjusted the measurements on the sauce ingredients as best I could. I definitely will make these again.
Angela — February 24, 2022 @ 11:42 AM Reply
This looks delicious. Can’t wait to try this out for dinner.
Betsy — January 30, 2022 @ 12:05 PM Reply
This was excellent!
We ate this as a main course. I added diced fresh ginger as someone suggested.
I also will add cubed tofu next time.
Vicki — September 16, 2021 @ 3:54 PM Reply
Easy and delicious
kiki — September 11, 2021 @ 10:11 PM Reply
I adored these roasted vegetables, I made them for my family and we loved them! I love the crunch!
David Silverman — May 13, 2021 @ 5:16 PM Reply
Excellent recipe… Made it exactly as written… With the exception of omitting the brown sugar so it was more keto friendly. My husband was so happy that he was delirious… He said it tasted just like a restaurant quality dish… We are very excited to make this frequently… And I will say I followed the recipe exactly in terms of the measurements and I am so glad I did… I think that was a secret… Thank you so much again… PS your dogs are adorable!
Marg — April 29, 2021 @ 4:32 PM Reply
I made this tonight for my son’s birthday dinner. It was great. He said he might try making it himself. I’ll be making it again
Wokesloppygoblingirl — March 10, 2021 @ 8:06 PM Reply
This recipe is pretty good, but I felt that it was lacking something. The second time I made it, I figured out what that something is: ginger!!! It compliments the vegetables and balances out that aggressively sodium-y umami soy sauce taste. This recipe kicks major ass with ginger!! I like to add bell pepper and mushroom.
Jennifer — February 24, 2021 @ 12:10 PM Reply
This was delicious! I used broccoli, carrots, and kale. This made a perfect side dish for my orange chicken.
Scarlett — November 15, 2020 @ 6:42 PM Reply
Awesome recipe! Subbed soy sauce for liquid aminos and added minced ginger. I’ve never liked broccoli and I’m trying to give it another chance. I’m sold!
Carol — August 23, 2020 @ 6:14 PM Reply
Delicious!!
Sedona2021 — May 30, 2020 @ 8:00 PM Reply
This was delicious and so easy!
Khushboo Saboo — May 8, 2020 @ 5:04 AM Reply
It sounds so easy to make and really a healthy meal!!
I wanted to know, are we using the Dark Soya sauce or Light Soy (used for Japanese cooking)
Also instead of Sriracha – will a schezwan sauce do? or should I use Red Chilli Sauce?
Planning to make this soon 🙂
SANDRA L ETEMAD — April 27, 2020 @ 4:18 PM Reply
I think I like my veggies a little bit more tender, or perhaps roasted in smaller batches so they get more roasted; these were somewhere between. But they taste delicious, and the veggies were a week old (I bought them and then got sick for several days), so that might account for them not seeming cooked to perfection. I’ll definitely try it again. I also made a double batch of the soy sauce mixture and used it at the end of cooking some chicken tenderloins. Thanks for the great recipe. (And for what it’s worth, I found the recipe confusing like so many other commenters. I figured out why: It says to stir in broccoli 7-10 minutes before the carrots are done, but then immediately says to stir in the soy sauce mixture. It should say “add the broccoli for the last 7-10 minutes of cooking; remove from oven and stir in the soy sauce mixture.” I read it the same as other confused people, and the first time I assumed it meant “stir in the broccoli for the last 7-10 minutes, and then add the soy sauce mixture to everything.”
Cait — April 18, 2020 @ 2:11 PM Reply
This is one of my favorite veggie side dish recipes. I first made it for a potluck in December 2017 and it got rave reviews…we had to miss the potluck in 2018 but when one guest found out we were attending in 2019, she begged the host to ask me to make this again. I did, and the other guest so THRILLED to have them again. So simple, so good. Even my 5 year old will eat them if I cut back on the heat.
Mary — April 12, 2020 @ 10:54 PM Reply
Like most others, I thought the recipe said to add the sauce in with the broccoli, which I did – and it worked out so good I didn’t even think to question it until I saw the reviews haha.
I actually made a double batch of the sauce and while the carrots and broccoli were cooking, I used it as a marinade for baked tofu and also seared some baby bok choy in it.
Delicious.
Andrea — April 12, 2020 @ 8:15 AM Reply
Agree with everyone here that the sauce for these veggies is DELICIOUS. Pinning this recipe for sure. Also inspired by others to use as a marinade for some chicken or fish 😉
I baked broccoli, zucchini, mushroom and pepper so I cut the cooking time to about 10 minutes and threw all the veggies in together at once. They came out almost sauteed rather than roasted (there was a fair amount of liquid in the pan even before adding the sauce, thinking all the water was from the mushrooms?) Nonetheless, the texture was perfection. Thanks for the recipe!
Bill — March 18, 2020 @ 5:22 PM Reply
So this sauce recipe is well more than a vegetable one. Any kind of fresh ocean fish is absolutely amazing with it. I had some leftover from the original recipe for just the vegetables, and used it as both a marinade for salmon that we baked in foil with herbs as well as for a pan base for searing Ahi tuna. My kids and wife just absolutely demolished both, and now I’m out. This one will likely become a weekly staple in our house for more than it’s intended purpose. I did doctor it up a few ways, so don’t be afraid to experiment. The base recipe is all you need for getting it started. Curious what everyone else does with this, and if the reviews are as awesome!
Who Noms the World — February 16, 2020 @ 4:37 PM Reply
Made this tonight as a side for date night in with the SO. The broccoli came out AMAZING – perfect flavors and perfectly cooked broccoli. My only critique was that there was too much liquid. Personally, next time I think I’ll reduce it down in a sauce pan and toss, which I think will concentrate the flavors and thicken because of the sugar.
Miriam Frances — December 31, 2019 @ 4:29 PM Reply
Excellent and versatile recipe, thank you.
Lenore Holderness — July 25, 2019 @ 5:20 PM Reply
So delicious! So simple! No broccoli in the fridge but did peppers, mushroom and onion with it. Definitely a keeper.
Amy — July 1, 2019 @ 4:13 PM Reply
Do you know if this would work for meal prep for the week or does it become too soggy??
-
Chungah @ Damn Delicious — July 1, 2019 @ 6:23 PM Reply
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
-
Jen — March 18, 2020 @ 1:13 PM Reply
My husband and son likes it and they hate veggies! Thanks for this recipe!
Lisa — June 27, 2019 @ 6:33 AM Reply
Sounds yummy. I want to make this for dinner tonight. Did you use toasted sesame oil in this recipe or regular?
-
Jana @ Damn Delicious — June 27, 2019 @ 10:26 AM Reply
Either should work just fine in this recipe. 🙂
Lisa — June 10, 2019 @ 1:04 PM Reply
Delicious. When making this recipe, I make lots of extra sauce and toss with whole grain spaghetti topped with sesame seeds and green onion. It makes a meal
Reg — May 19, 2019 @ 7:21 AM Reply
Excellent dish
Gene — September 13, 2018 @ 3:35 PM Reply
I also wondered about the sauce. It isn’t clear in the written recipe.
Brenda — June 27, 2018 @ 1:47 PM Reply
I was rolling my eyes at all of the comments wanting you to clarify the instructions until I reread them myself. I can see how people are confused. I’m making this tonight and will add the sauce mixture after removing from oven. If you say that in step 5, it might save more questions from being sent. Just a thought 😉
Mary — November 4, 2017 @ 11:42 PM Reply
Awesome recipe! Made it for a party and kept it warm in a crock pot.
I was confused about the whether or not to mix the sauce in before or after cooking. It would be clearer if Step 2 came after putting the veggies in the oven. Definitely a keeper!
Tom — October 8, 2017 @ 6:45 PM Reply
This was an absolute hit with my wife and I! I doubled the sauce and marinaded chicken with half and the rest tossed with the veggies. Thank you for such a simple and great recipe!
Joe — August 16, 2016 @ 5:17 PM Reply
Great veg! I was thinking adding to it and expanding.
Kat — June 20, 2016 @ 9:15 PM Reply
I put the sauce on when I added the broccoli. It was wonderful!!
Loretta — May 18, 2016 @ 6:38 PM Reply
Just wondering, are you using seasoned or unseasoned vinegar? Does it matter?
-
Chungah — May 23, 2016 @ 8:56 AM Reply
I recommend using unseasoned.
Liz @ Yes/No Films — April 28, 2016 @ 12:03 PM Reply
Great recipe – I’ve made this twice already. Makes me eat my veggies :).
Random question – what are “peeled carrots”? I usually buy baby carrots and then chop them in half, horizontal-wise. Is there a better way to cut them? Thanks.
-
Chungah — April 30, 2016 @ 3:02 PM Reply
My grocery store (Gelson’s) actually carries already-peeled baby carrots but standard baby carrots will also work just fine.
Stephanie — March 13, 2016 @ 6:24 PM Reply
This was great! I made it to go along with some thai chicken meatballs and brown rice. It was a hit!
Eleanor Ollila — March 2, 2016 @ 10:52 PM Reply
I just wanted to say I made this today and it was fabulous. Made som chicken and mushrooms to go on the side, but I didn’t care about those. Just wanted this carroty-broccoli-y goodness. Next time I’m making a double batch! Thank you! 🙂
mary — January 27, 2016 @ 8:59 PM Reply
it’s unclear above if the sauce is mixed in with the broccoli and put back in the oven (vs just tossed with veggies prior to serving)
-
Chungah — January 27, 2016 @ 9:05 PM Reply
Mary, please refer to the instructions:
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.The veggies are tossed in the soy sauce mixture after they are baked.
Caren — January 25, 2016 @ 1:51 PM Reply
I made this veg recipe last night….Sooo yummy!! I added snap peas! 🙂 recommended
Rachel — January 24, 2016 @ 7:14 PM Reply
I made this tonight and I have a feeling that I will be eating this all the time now! Its so good! I am obsessed with sesame oil and this recipe had the perfect amount. Thank you!
Leah — January 6, 2016 @ 2:14 PM Reply
What can you substitute for the rice vinegar?
-
Chungah — January 8, 2016 @ 11:06 AM Reply
Leah, here is a great forum discussing rice vinegar substitutes. Hope that helps!
Sarah — January 5, 2016 @ 4:43 PM Reply
Can you use frozen broccoli?
-
Chungah — January 5, 2016 @ 6:40 PM Reply
Unfortunately, I do not have much experience using frozen broccoli so I cannot answer with certainty. As always, please use your best judgment.
Huyen — December 5, 2015 @ 8:39 AM Reply
Can you place foil on the baking sheet first before putting on the vegetables?
-
Chungah — December 5, 2015 @ 9:12 AM Reply
Yes, absolutely.
Elizabeth — November 15, 2015 @ 12:48 PM Reply
Can Sambal Oelek or Red Chili Paste be substituted for Sriracha?
-
Chungah — November 15, 2015 @ 4:33 PM Reply
Yes, absolutely.
Gavin — November 3, 2015 @ 11:20 AM Reply
The easy ones are the best! Loving this recipe 🙂
Trudi Ross — October 31, 2015 @ 6:52 AM Reply
Just curious…why did you change your logo from the whisk to a fork? Both are cute but I was so used to the whisk I almost thought this was a copycat site.
-
Chungah — October 31, 2015 @ 7:25 AM Reply
Trudi, the blog has finally gotten a FACELIFT! The website has been made easier to find new recipes, search for your favorite dishes, and you can even find recipes by ingredients here: https://damndelicious.net/recipe-index/.
Gemma — October 28, 2015 @ 4:56 AM Reply
Just made this, very tasty. Such a quick and easy recipe, I made this while I was getting ready for work. Look forward eating these veggies with rice for a simple and yummy lunch later today.
Telly — October 25, 2015 @ 8:31 AM Reply
Just a quick note letting you know that I find your posts one of the best online! The nutrition info is awesome and I like the fact you offer simple recipes/ingredients especially with the slow cooker. May I suggest more recipes for two people and more dog treats? Keep being awesome!
Michelle — October 25, 2015 @ 7:35 AM Reply
So…you toss the veggies in the soy sauce mixture after they come out of the oven? Looking forward to trying this. I love roasted veggies!
-
Chungah — October 25, 2015 @ 8:28 AM Reply
Yes, that’s exactly right!
Cathleen @ A Taste Of Madness — October 25, 2015 @ 4:07 AM Reply
Haha, I don’t think I would need an entree with this! I love roasted vegetables!
Sarah @ Bourgeois Essence — October 25, 2015 @ 1:10 AM Reply
ooh what a nice twist to add soy sauce and rice vinegar! Do you think I could use honey instead of the sugar?
-
Chungah — October 25, 2015 @ 8:34 AM Reply
Yes, absolutely.
Kathy @ Beyond the Chicken Coop — October 24, 2015 @ 6:56 PM Reply
I was not a veggie lover as a kid either….but now….bring them on! I love the Asian flavors in this dish!
Debbie — October 24, 2015 @ 3:00 PM Reply
Do I add the sauce during the last 7 to 10 minutes of cooking or after everything is done cooking?
-
Chungah — October 25, 2015 @ 8:55 AM Reply
The veggies are tossed in the soy sauce mixture after they are baked.
-
Ingrid — March 26, 2016 @ 9:21 AM Reply
This answer is unlcear. What is exactly right? Add sauce during last 7-10 minutes of cooking? OR after everything is done cooking?
-
Chungah — March 26, 2016 @ 12:46 PM Reply
Ingrid, please refer to the answer above:
The veggies are tossed in the soy sauce mixture after they are baked.
-
-
Elizabeth — October 24, 2015 @ 5:38 AM Reply
Do you think cauliflower could be integrated to the mix?
-
Chungah — October 24, 2015 @ 1:22 PM Reply
Yes, absolutely!
-
Jane Witney-Taylor — November 27, 2015 @ 9:21 AM Reply
I love this recipe and also add asparagus at times as well as cauli
-
