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!
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Side Dish
Cuisine: Asian
Keyword: cauliflower, carrots, Asian, chili garlic sauce, soy sauce
Servings: 4 servings
Calories: 228kcal
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
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.
Calories: 228kcal | Carbohydrates: 26g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Sodium: 673mg | Potassium: 719mg | Fiber: 5g | Sugar: 13g | Vitamin A: 7768IU | Vitamin C: 75mg | Calcium: 74mg | Iron: 2mg