Dinner

Roasted Broccoli & Carrots with Sesame-Ginger Glaze Recipe

ByCharlotte Montgomery December 25, 2025December 25, 2025

Introduction

This roasted broccoli and carrots recipe is a simple, flavorful side dish perfect for any meal. With a lovely balance of sweet, savory, and tangy notes, these veggies come out tender and caramelized every time.

A close-up of a bowl filled with roasted vegetables, showing one layer of bright orange carrot pieces and one layer of dark green broccoli florets with charred edges. The vegetables are sprinkled with small, light beige sesame seeds and finely chopped green herbs. A silver spoon rests inside the bowl on the right side. The bowl itself is light brown and sits on a white cloth with black stripes, all placed on a white marbled surface. In the background, two small white bowls contain chopped green herbs and more sesame seeds. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 heaping cups broccoli florets (about 12 oz or 340 grams)
1 pound carrots (peeled and chopped into 1/2-inch thick pieces)
4 large cloves garlic, minced
2 Tbsp avocado oil (or olive oil)
2 Tbsp honey
2 Tbsp soy sauce, low sodium (or tamari for gluten-free option)
1 tsp rice vinegar
1 tsp ground ginger
2 Tbsp toasted sesame oil (divided – 1 Tbsp to cook, 1 Tbsp to finish)
Black pepper, to taste
Optional garnish: sesame seeds, chopped parsley

Instructions

Step 1: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: In a large mixing bowl, combine the chopped carrots, broccoli florets, and minced garlic.
Step 3: Add the avocado oil, honey, soy sauce (or tamari), rice vinegar, ground ginger, and 1 tablespoon of toasted sesame oil. Toss everything together until the vegetables are well coated.
Step 4: Transfer the vegetables to the prepared baking sheet, spreading them out in a single, even layer to ensure they roast evenly.
Step 5: Roast in the oven for about 30 minutes, tossing halfway through to promote even cooking, until the vegetables reach your desired tenderness.
Step 6: Remove from the oven and drizzle with the remaining tablespoon of toasted sesame oil. Season with black pepper and garnish with sesame seeds and chopped parsley if desired. Serve hot and enjoy!

Tips & Variations

For extra flavor, try adding a squeeze of fresh lemon juice before serving.
Swap honey for maple syrup or agave to keep this recipe vegan-friendly.
Add a pinch of red pepper flakes if you like a little heat.
Use other sturdy vegetables like cauliflower or sweet potatoes for variety.

Storage

Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or a skillet to maintain their crisp texture. Avoid microwaving if possible, as it can make the veggies soggy.

How to Serve

A bowl filled with roasted broccoli and carrot pieces forms the main layer, where the broccoli is dark green with charred edges and the carrots are bright orange in small chunks. The vegetables have a shiny, slightly oily texture and are sprinkled with small white sesame seeds and fresh green parsley flakes on top. A silver spoon rests inside the bowl on the right side. The bowl itself is white and placed on a striped white cloth, all set against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli and carrots for this recipe?

Fresh vegetables are best for roasting to get a crisp texture, but if using frozen, make sure to thaw and drain them well before tossing with the seasonings to avoid excess moisture.