Directions:
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
Try Quinoa Salad w/ Citrus Miso Dressing
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.
