ASIAN ROASTED CARROTS & BROCCOLI RECIPE - (4.5/5)
Provided by PineyCook
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Lightly oil a baking sheet or coat with nonstick spray. In a small bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar and Sriracha; set aside. Place carrots in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic. Place into oven and bake for 20 to 25 minutes, or until tender. Stir in broccoli during the last 7 to 10 minutes of cooking time. Stir in soy sauce mixture and gently toss to combine. Serve immediately, garnished with sesame seeds, if desired.
ROASTED BROCCOLI AND CARROTS RECIPE
Roasted Carrots and Broccoli, a super easy sheet pan roasted vegetable recipe with only 5 ingredients and ready in under 30 minutes. Your new favorite simple side dish or salad topper!
Provided by Kristina Todini, RDN
Categories Salads + Side Dishes
Time 30m
Number Of Ingredients 5
Steps:
- Prep oven: Preheat the oven to 400 degrees (200 C)
- Prep vegetables: Wash broccoli and carrots. Cut stems from broccoli and separate florets into smaller, bite-size pieces. Cut stems from carrots and slice diagonally into 1-2 inch (3-5 cm) pieces.
- Roast vegetables: Arrange the carrots and broccoli on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 25 minutes, stirring halfway through to roast vegetables on all sides.
- Serve vegetables: Remove pan from oven, arrange roasted broccoli and carrots on a plate and serve as a side dish or as a salad topping.
Nutrition Facts : ServingSize 1 serving, Calories 148 kcal, Carbohydrate 19 g, Fat 8 g, SaturatedFat 1 g, Sodium 126 mg, Protein 4 g, Fiber 6 g, Sugar 7 g, UnsaturatedFat 6 g
CHINESE-STYLE STIR-FRIED BROCCOLI, CARROTS AND LEEKS
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Trim the broccoli, discarding thick stems and leaves. Cut into flowerets. Slice carrots and leeks thinly.
- In a wok or large saute pan, heat the peanut oil. Add minced garlic and ginger and stir-fry briefly to flavor the oil. Add broccoli, carrots and leeks and toss briefly to mix well. Add chicken broth, cover and cook for 3 minutes over medium heat. Remove cover, raise heat, and cook, stirring constantly, for 5 minutes, until vegetables are tender.
- While vegetables are cooking, toast sesame seeds in a separate saute pan until they are golden brown. Set aside.
- When vegetables are done, add soy sauce and mix well. Remove from heat, turn into a warm serving bowl and sprinkle with sesame seeds and sesame oil. Serve immediately.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 98 milligrams, Sugar 5 grams
ASIAN CARROTS
Make and share this Asian Carrots recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat sesame oil in skillet on medium-high heat; add carrots, soy sauce, hoisin sauce, juice (or water) and ginger root. Reduce heat, cover and cook at a simmer and stir until carrots are crisp-tender (depends how small your carrot slices are).
- Stir in the honey. Stir in well and cook until heated through.
- Top with the sesame seeds. Season with pepper and salt, if needed.
Nutrition Facts : Calories 86.1, Fat 3, SaturatedFat 0.4, Sodium 315.5, Carbohydrate 14.6, Fiber 2.1, Sugar 10.4, Protein 1.6
HONEY SAUTEED BROCCOLI & CARROTS
This is easy to put together and my kids eat it and ask for more. The secret here is to keep it simple.
Provided by Joel6538
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a preheated, non-stick pan over medium heat get the olive oil hot.
- Add the broccoli and carrots - saute for 3 minutes.
- Add garlic and saute another 2 minutes.
- add the water - this steams the broccoli a bit and adds some nice color.
- After a few more minutes, the broccoli and carrots should still be crisp, but slightly tender.
- Turn heat off and add the honey - mix well.
- Serve immediately.
ASIAN INSPIRED PORK AND BROCCOLI STIR-FRY
I love Chinese Take Out. But why order Chinese all the time, when it's so much fun to make it yourself. This may not be authentic, but I like it!
Provided by Joanne
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Add sliced pork to large bowl, cover with water and white vinegar. Let sit for a couple of minutes. Rinse well, and pat dry. Note: This is my method of washing meat, you can skip this step if you want to.
- In a large bowl combine Pork, 2 tbs. soy sauce, rice vinegar, 3 cloves chopped garlic, 1 teaspoons chopped ginger, sesame oil, and sugar. Toss to coat. Let marinade for at least 30 minutes, up to 24 hours (the longer it marinades the better it will taste). Bring to room temperature before cooking.
- After the pork has marinated and is at room temperature, remove pork from marinade, pat dry with paper towel (do not discard marinade). In the same bowl with the marinade add 2 tbs. soy sauce, 1 cup chicken stock, and cornstarch. Mix well, set aside.
- Heat a wok, or large deep saute pan over high heat until hot. Add canola oil, when oil is hot, add the pork. Stir-fry pork until no longer pink, about two minutes (I did this in 2 batches, not to overcrowd the pan).
- Transfer pork to plate and cover with foil. Add the onion to the pan, cook, stirring constantly for 1 minute. Add remaining 3 cloves chopped garlic, crushed red pepper flakes, and remaining 1 teaspoons ginger. Cook, stirring constantly for 30 seconds.
- Add the carrots, broccoli, and 1/2 cup chicken stock. Bring to boil, reduce heat to medium, cover and cook for 3 to 5 minutes.
- Add the soy sauce mixture and the pork back to the pan, cook for about 1 to 2 minutes or until sauce thickens.
- Serve over brown rice or my white rice recipe # 503045.
Nutrition Facts : Calories 1629.2, Fat 47.9, SaturatedFat 14.5, Cholesterol 735.3, Sodium 1752.1, Carbohydrate 26.2, Fiber 5.5, Sugar 9.9, Protein 258.1
BROCCOLI AND CARROT STIR FRY
A simple and healthy side dish that will go well with any meal. It's also quick and easy to make! Broccoli, carrots, and seasonings are stir-fried to perfection.
Provided by Chelsea
Categories World Cuisine Recipes Asian Chinese
Time 26m
Yield 5
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until bright green, about 2 minutes. Transfer broccoli to a bowl of ice water using a slotted spoon and immerse for several minutes to stop the cooking process. Drain.
- Bring water back to a boil in the same large pot; add sliced carrot and cook for 1 minute. Drain.
- Mix water and cornstarch together in a bowl until smooth. Add chicken granules and salt and mix well.
- Heat peanut oil in a wok or large skillet over high heat; saute broccoli and carrots for 2 minutes. Add cornstarch mixture; cook and stir until vegetables are coated evenly, 1 to 2 minutes.
Nutrition Facts : Calories 89.7 calories, Carbohydrate 8.4 g, Cholesterol 0.1 mg, Fat 5.8 g, Fiber 2.9 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 147.3 mg, Sugar 2.4 g
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