It’s hard to imagine that such a simple recipe of roasted veggies could be so delicious. But my goodness, this seriously is! And it’s ready to throw in the oven in just 5 minutes. It’s such a delightful way to enjoy your carrots, broccoli, and bok choy this week!

Recipe from: Chungah at Damn Delicious


  • 3 tablespoons reduced sodium soy sauce
  • 1 tablespoon brown sugar, packed
  • 2 teaspoons sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon Sriracha, or more, to taste
  • 16 ounces baby peeled carrots (carrot bunches work, as well!)
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 16 ounces broccoli florets*
  • 2 teaspoons sesame seeds
  • SLO VEG suggests adding baby bok choy, too!

For full recipe click here.



*The featured image is a stock photo meant to represent this dish.