Prep 5 mins
Cook 20 mins
Long spears of broccoli are tossed with Chinese chile-garlic sauce, minced fresh garlic, sesame oil, a bit of raw sugar and this and that then roasted until crisp-tender. This will beat every white cardboard takeout container of Chinese you can get anywhere without exception. From Cooking Light
- 4 broccoli florets
- 2 1⁄2 tablespoons canola oil (I use olive oil)
- 2 tablespoons sriracha sauce (or Sambal Oelek or Chinese chili-Garlic sauce)
- 2 teaspoons toasted sesame oil
- 2 teaspoons raw sugar (or light brown sugar)
- 2 -3 garlic cloves, peeled and minced
- salt, to taste
- Preheat oven to 425°F Lightly spray a large, rimmed baking sheet with non-stick cooking spray (or use a stoneware pan without spray.) Set aside.
- In a large mixing bowl, stir together the canola oil, chile-garlic sauce, sesame oil, raw sugar and minced garlic until even.
- Slice the broccoli crowns into long spears, keeping as much of the stem area intact as possible. Do not cut the spears too small or they’ll burn instead of cooking to the desired crisp tender stage. Add all of the broccoli spears to the mixing bowl with the oil mixture and toss until everything is evenly coated. Transfer to the prepared pan, arranging the spears so they are in a single layer and sprinkle with salt to taste.
- Bake for 20-25 minutes, or until there are darkened, black, wilted edges on the cut areas and florets of the broccoli. Remove from the oven and serve immediately with hot, cooked rice or as an accompaniment to a stir fried meats or tofu.
We love roasted broccoli and we love Asian broccoli and this was a tasty marriage of the two. I made as written leaving the spears long as we do normally like the spears, but in this case it was the crowns we enjoyed only as the spears were a little tough which could have just been our head of broccoli. Thanks for the post.
Saw this photo and decided I had to try it. So glad I did, it's awesome. Just the right amount of spices for us and loved that it's baked in the oven. I did have to make a change as you can see in the photo as I didn't have enough broccoli, so added in the bit of cauliflower, grated carrots and some finally chopped onion. It turned out wonderful and we'll be using this recipe again and again.
I really loved the flavor of this...but hubby didn't care for it...he felt the broccoli was over cooked...I thought they came out fine...:)