Roasted Broccoli With a Kick
This Roasted Broccoli With a Kick is a quick, flavorful side with garlic, soy sauce, and spicy chili paste that elevates simple broccoli to a tasty delight.
Equipment
- Large Mixing Bowl
- Baking Sheet
- Oven mitts
- Spatula or tongs
Ingredients
- 2 crowns broccoli thick stems removed, cut into florets (about 3 to 4 cups)
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 2 tablespoons chili paste such as Sambel Oelek or sriracha
- 2 tablespoons lemon juice
- 0.75 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
- Preheat your oven to 425°F (220°C). This high heat will help the broccoli become crispy and caramelized.
- In a large mixing bowl, combine the broccoli florets with the minced garlic.
- Pour in the olive oil, soy sauce, chili paste, lemon juice, salt, and black pepper. Toss everything together until the broccoli is well-coated with the flavorful mixture.
- Transfer the coated broccoli onto a baking sheet in a single layer. This allows the heat to circulate around each floret, ensuring even roasting.
- Place the baking sheet in the preheated oven and roast for about 15-20 minutes, or until the broccoli is tender and has crispy edges. Be sure to toss the broccoli halfway through for even cooking.
- Once done, remove the baking sheet from the oven. Let it cool for a couple of minutes, then serve your Roasted Broccoli With a Kick as a delicious side dish.
Notes
- For a gluten-free option, substitute soy sauce with tamari.
- Adjust the chili paste amount to control the spice level, or omit for milder flavor.
- Use avocado or sesame oil instead of olive oil for different flavor profiles.
- Do not overcrowd the baking sheet to ensure broccoli roasts instead of steams.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven to retain crispiness.