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Roasted Broccoli · Garlic Sesame

Garlic Sesame Roasted Broccoli

Crispy roasted broccoli tossed while hot in a garlicky soy and sesame sauce. A perfect side for stir-fries, rice bowls and salmon.

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Prep
10 min
Cook
20 min
Total
30 min
Serves
4
Level
Easy

Ingredients

Broccoli

  • 1 ½ lb broccoli, 2 medium heads, cut into florets
  • 2 tbsp vegetable oil
  • ½ tsp kosher salt

Sauce

  • 1 tbsp soy sauce
  • 2 tsp toasted sesame oil
  • 1 tsp honey
  • 1 tsp rice vinegar
  • 2 cloves garlic, finely grated
  • 1 pinch red pepper flakes (optional)

Topping

  • 1 tsp sesame seeds, toasted
  • 1 green onion, thinly sliced

Steps

  1. Heat the oven to 425°F (220°C) with a rack in the middle.
  2. Cut the broccoli into florets and slice the larger ones in half lengthwise so they have a flat side. Peel the stems and slice them into coins.
  3. Pat the broccoli dry with a towel. Water on the florets makes them steam instead of brown.
  4. Toss the broccoli on a sheet pan with the vegetable oil and salt, then turn the pieces cut side down.
  5. Roast until the stems are tender and the edges are browned and crispy.
  6. While the broccoli roasts, whisk the soy sauce, sesame oil, honey, rice vinegar, garlic and pepper flakes in a large bowl.
  7. Add the hot broccoli to the bowl and toss until coated. The heat from the broccoli takes the raw edge off the garlic.
  8. Sprinkle with sesame seeds and green onion and serve.

Tip: Use tamari in place of soy sauce if you need it gluten-free.

Tip: The garlic goes in the sauce, not on the pan, so it never burns in the hot oven.

Storage: Refrigerate up to 3 days. Reheat in a hot skillet for a few minutes.

Estimated nutrition per serving: 150 calories · protein 5 g · carbohydrates 14 g · fiber 5 g · sugars 4 g · fat 10 g (saturated 1.5 g) · sodium 490 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 10 of 10 ingredients.