Roasted Asian Cauliflower and Carrots

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

5 from 3 votes

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 Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: Asian

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

Servings: servings

Calories: 228kcal

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

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.

Nutrition