Ginger-Garlic Roasted Broccoli
My husband gave me a challenge that I’m not too thrilled about, but I will take on because he’s the love of my life.
He does not like vegetables. Let me repeat for emphasis. He does not like vegetables. He would eat meat every day for the rest of his life if it wasn’t for me cooking such a wide variety of foods. So, he has challenged me to create vegetable dishes that he would actually like to eat. We’ll see just how many broccoli dishes I have to create before I get a thumbs up…
Therefore, I am dragging you all along with me. I’ll be posting recipes that have gotten his approval, (and some that may have received only my personal approval because I think they’re awesome! … which was the case here. Ha ha.)
So, here goes the first recipe…
I love a good Chinese buffet. The rest of my family, not so much. They do like Asian flavors, just not from a buffet (and I think we all know the connotations here). I cook with Asian flavors at home fairly often. Stir fry is so quick and easy!
I used some of my favorite Asian flavors in this super-simple roasted broccoli. And, did I mention how easy this recipe is?? Whisk your sauce ingredients, pour over broccoli and roast. That’s it!
The broccoli florets will not be as “dry” as other roasted broccoli recipes because you are adding more moisture into the sauce, such as oyster sauce and fish sauce.
Don’t forget the extra sriracha for dipping, if you can handle the heat.
Enjoy!
Ginger-Garlic Roasted Broccoli
Ingredients
- 2 tablespoons toasted sesame oil
- 1 teaspoon garlic, pushed through a garlic press or zested on a Microplane, see Notes
- 1 teaspoon ginger root, zester on a Microplane/zester
- 1 tablespoon oyster sauce
- 1 teaspoon low-sodium soy sauce
- 1/2 teaspoon fish sauce
- 1 teaspoon brown sugar, packed
- 1/2 teaspoon ground white pepper
- 1 - 2 teaspoons sriracha, optional
- kosher salt, to taste
- 16 ounces broccoli, (about one medium head), cut into florets
- 2 teaspoons toasted sesame seeds
Instructions
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil lightly sprayed with nonstick spray, or lined with parchment paper. Set aside.
- In a 1 to 2-cup measuring cup, add the oil, garlic, ginger, oyster sauce, soy sauce, fish sauce, brown sugar, white pepper, and sriracha (if using). Whisk the ingredients together. Taste for seasoning and add salt and any other ingredients, to taste.
- Place the broccoli in a gallon zip-top bag. Pour half of the sauce over the broccoli, seal the bag and gently shake to evenly coat. Open the bag and pour the remaining half of the sauce, seal the bag and shake again. Adding the sauce in two increments will give better distribution of the sauce.
- Scatter the broccoli in a single layer on the lined baking sheet. Bake for 15 minutes. Stir and continue to bake for another 5 to 10 minutes, or until most of the broccoli is nicely browned.
- Sprinkle with sesame seeds and serve very warm.
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