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5 from 3 votes
Up close overhead photo of roasted cauliflower and carrots on a white oval dish with a spoon
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
  • 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
  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.