Roasted Asian Cauliflower and Carrots

This Roasted Asian Cauliflower and Carrots is a simple side dish that’s high on sweet and savory flavors. It’s ready in less than 20 minutes and also works well as a healthy meal served in lettuce cups!

Happy Monday guys!

This Roasted Asian Cauliflower and Carrots is a simple side with so much flavor. I’ve always loved roasting veggies and I’m also a fan of Asian flavors, so I put the two together to make this tasty side. It also works well as a healthy meal served in lettuce cups if you chop the veggies up a smidge more than what’s pictured here.

The sauce is a tangy, somewhat spicy sauce made from a combination of soy sauce, water, brown sugar, chili garlic sauce, fresh ginger and garlic. I thicken it with some cornstarch, bring it to a boil and then let it simmer for about two minutes before removing it from the heat and tossing it with the roasted veggies.

I love to serve the veggies topped with some chopped unsalted peanuts. If I happen to have sesame seeds on hand, I sometimes garnish with those too.

This is a healthy side that’s perfect for your weekly meal prep too. If you’re a fan of Asian flavors, I think this one will be right up your alley. Enjoy!

Roasted Asian Cauliflower and Carrots

Author: MaryAnn Dwyer

Servings: 4 servings

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This Roasted Asian Cauliflower and Carrots is a simple side dish that's high on sweet and savory flavors. It's ready in less than 20 minutes and also works well as a healthy meal served in lettuce cups!

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Ingredients  

• 1 head cauliflower, cut into small florets
• 3 carrots, peeled and julienned
• 2 Tbsp. olive oil
• salt and pepper
• 1 1-inch piece ginger, finely chopped
• 3 cloves garlic, minced
• 1/4 cup reduced-sodium soy sauce
• 1/3 cup water
• 2 Tbsp. light brown sugar, firmly packed
• 2 tsp. cornstarch
• 1 tsp. chili garlic sauce
• 1/2 cup green onions, sliced
• 1/4 cup unsalted peanuts, chopped

Instructions 

• Preheat oven to 450 degrees. Line a large baking sheet with parchment paper. Set aside.
• In a large bowl, combine cauliflower florets and carrots with the olive oil. Toss until well coated. Spread on prepared sheet. Sprinkle with salt and pepper. Bake 13-15 minutes, until lightly browned and fork tender.
• In a small saucepan, combine ginger, garlic, soy sauce, water, brown sugar, cornstarch and chili garlic sauce. Bring to a boil and then reduce heat to a simmer for 2 minutes, stirring often, until thickened. Remove from heat.
• Toss cauliflower, carrots and green onions in sauce mixture until well coated. Sprinkle with peanuts and serve.

Keyword: cauliflower, carrots, Asian, chili garlic sauce, soy sauce

Cuisine: Asian

Course: Side Dish