Simple roasted broccoli takes on big Asian-inspired flavors as a quick side. Served with chicken, fish, beef, or with fried rice, this broccoli will be your go-to weeknight staple.
You can choose your favorite broccoli for this recipe, but Chinese broccoli has less florets and tends to be easier to check for kashrut.
Easy Szechuan Broccoli
Servings
4 Servings
Ingredients
- 2 garlic cloves grated on a microplane
- 1 tablespoon fresh grated ginger or 2 teaspoons dried ginger
- ½ cup good quality soy sauce
- 2 tablespoons white miso paste
- 2 tablespoons rice wine vinegar
- 2 teaspoons Sriracha sauce Asian hot sauce, more to taste
- 1½ pounds fresh or frozen Chinese or favorite broccoli thawed if using frozen
- 3 teaspoons toasted sesame oil
- Kosher salt
- Freshly ground black pepper
- Garnishes: sesame seeds thinly sliced scallions
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Whisk together garlic, ginger, soy sauce, miso, vinegar, and sriracha. Set aside.
- Arrange broccoli on prepared sheet, drizzle with sesame oil, and season with salt and pepper.
- Roast broccoli until edges are just beginning to brown, about 12 minutes.
- Transfer to serving platter or bowl and toss with sauce. Garnish with sesame seeds and sliced scallions.
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