This Sriracha Roasted Broccoli is spicy, delicious, and comes together in under 20 minutes. It’s the perfect healthy, weeknight side dish.
On a recent date night to one of our favorite local restaurants, The Misfit, Travis and I tried a new seasonal menu item, spicy charred broccoli, that we both loved. Like with many of The Misfit’s dishes, I knew I wanted to try to recreate this broccoli recipe at home because it was that good. Their original version was a tad too spicy for me, so this version is a bit more mild, but you can always add extra sriracha if that’s what you prefer.
I love this side dish so much because you can make it in under 20 minutes, which is perfect for a weeknight when you need to throw together something quickly. To make the recipe vegan, you can use maple syrup instead of honey, and to ensure that it is gluten-free, substitute coconut aminos in place of the soy sauce.
We paired this roasted broccoli with my favorite Asian Glazed Salmon recipe, and it would also be great with chicken or tofu. Broccoli does NOT have to taste “healthy” or boring. I even think you’d be able to get your kids to gobble this up (just watch the heat!).
This Sriracha Roasted Broccoli is spicy, delicious, and comes together in under 20 minutes. It's the perfect healthy, weeknight side dish.
- 1.5 Tablespoons extra–virgin olive oil
- 2 Tablespoons sriracha
- 1 Tablespoon low-sodium soy sauce or coconut aminos
- 1/2 teaspoon toasted sesame oil
- 1 teaspoon honey (or maple syrup)
- 3 cloves garlic, thinly sliced
- 1 lb. broccoli crowns and peeled stems
Preheat the oven to 425°. In a large bowl, whisk together the extra-virgin olive oil, sriracha, soy sauce, sesame oil, honey and garlic. Add the broccoli to the bowl and toss to coat.
Spread the broccoli mixture in an even layer on a baking sheet lined with parchment paper.
Roast for 10 minutes, then remove from oven, flip and turn on the broiler. Broil the broccoli for 4-5 minutes more, until the edges are crisp.
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