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Roasted Asian Cauliflower and Carrots

February 22, 2021 8 Comments

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Roasted Asian Cauliflower and Carrots long Pinterest pin
Roasted Asian Cauliflower and Carrots long Pinterest pin

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!

Overhead photo of cauliflower and carrots on a white oval plate

Happy Monday guys!

I’ve kinda dropped the ball a bit on vegetable side dishes here at the BHK. I apologize folks. I shared my Quick and Easy Potatoes Romanoff way back in November, but clearly it’s time for another veggie side.

Up close overhead photo of roasted cauliflower and carrots on a white oval dish with a spoon

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.

Diptych of cauliflower and carrots in a bowl and cauliflower and carrots on a sheet pan

 

Roasted Asian Cauliflower and Carrots Ingredients

•olive oil

•cauliflower

•carrots

•ginger

•garlic

•reduced-sodium soy sauce

•brown sugar

•cornstarch

•chili garlic sauce

•peanuts

•green onions

 

Diptych of cauliflower and carrots in a bowl

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!

Overhead photo of Roasted Asian Cauliflower and Carrots on an oval white plate

 

A Few Cook’s Notes for Roasted Asian Cauliflower and Carrots Recipe:

As mentioned above, this would be delicious served in lettuce cups if you coarsely chopped the cauliflower and carrots instead of leaving in bigger pieces as pictured.

I used one teaspoon of of the chili garlic sauce. If you like things spicier feel free to add more. You can also use sriracha instead of the chili garlic sauce. You can find both at your local market.

 

5 from 3 votes
Up close overhead photo of roasted cauliflower and carrots on a white oval dish with a spoon
Print
Roasted Asian Cauliflower and Carrots
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

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!

Course: Side Dish
Cuisine: Asian
Keyword: cauliflower, carrots, Asian, chili garlic sauce, soy sauce
Servings: 4 servings
Calories: 228 kcal
Author: MaryAnn Dwyer
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
  1. Preheat oven to 450 degrees. Line a large baking sheet with parchment paper. Set aside.

  2. 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.

  3. 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.

  4. Toss cauliflower, carrots and green onions in sauce mixture until well coated. Sprinkle with peanuts and serve.

Nutrition Facts
Roasted Asian Cauliflower and Carrots
Amount Per Serving
Calories 228 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Sodium 673mg29%
Potassium 719mg21%
Carbohydrates 26g9%
Fiber 5g21%
Sugar 13g14%
Protein 7g14%
Vitamin A 7768IU155%
Vitamin C 75mg91%
Calcium 74mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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If you make this recipe, I'd love to see! Be sure to follow thebeachhousekitchen on Instagram and tag #thebeachhousekitchen

Thanks so much!

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Comments

  1. Jennifer @ Seasons and Suppers says

    February 22, 2021 at 9:02 am

    Such a great flavour twist and a great vegetable side dish for so many meals! Love the peanuts for a little crunch, too :)

    Reply
    • Mary Ann says

      February 22, 2021 at 10:24 am

      Thanks Jennifer! Cauliflower is not one of Tom’s faves, so this one’s all mine!

      Reply
  2. Marissa says

    February 22, 2021 at 12:22 pm

    This veggie dish looks so satisfying, I would gladly make a meal of it! What a wonderful combination of flavors and textures.

    Reply
    • Mary Ann says

      February 22, 2021 at 7:41 pm

      Thanks Marissa!

      Reply
  3. Traci | Vanilla And Bean says

    February 22, 2021 at 7:00 pm

    That garlic ginger sauce is everything, with the crunch of peanuts. I would love this as lettuce wraps! What a delight!

    Reply
    • Mary Ann says

      February 22, 2021 at 7:42 pm

      Thanks Traci!

      Reply
  4. Katherine | Love In My Oven says

    February 22, 2021 at 10:24 pm

    Love this side dish! I’m a huge fan of Asian flavors. I like the idea of the crushed peanuts, too. The perfect addition!

    Reply
    • Mary Ann says

      February 23, 2021 at 5:55 pm

      Thanks Katherine!

      Reply

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