Roasted Asian broccoli with sesame oil, soy sauce, garlic, and ginger is the perfect side dish for any Asian inspired meal. Jump to Recipe
This crispy sesame soy broccoli will be your new favorite side dish anytime you are craving an Asian inspired meal.
When it comes to side dishes, roasted vegetables are high on my list. The crispy, caramelized edges are hard to beat and you will end up fighting for the little almost burnt florets. The other amazing thing about this roasted broccoli is that it will get almost anyone to eat broccoli. Roasting it brings out this nutty flavor that is only enhanced by the soy sauce and sesame oil. Believe me, this stuff will fly off the plate.
This recipe can also serve as a blueprint for roasting other vegetables in an Asian style. This works with cauliflower, green beans, asparagus, sugar snap peas, or cabbage. The sauce can also work for sauteed veggies and stir-fries.
If you are a fan of roasted veggies, consider doubling or tripling the recipe so you can take advantage of the leftovers. These little crispy Asian broccoli florets taste great in salads, wraps, rice bowls, and even scrambled eggs. Toss it with rotisserie chicken and quinoa to make quick lettuce wraps, Try it with some Asian noodles, tofu, and sesame dressing for an Asian noodle salad.
Recipe Ideas and Tips
- Make it spicy by adding some Sriracha or Asian garlic chili paste to the soy sauce and sesame oil before roasting it. You can also serve it on the side if not everyone likes kick.
- Use fresh garlic and ginger instead of the powder for a fresher flavor. Make sure to mince it well so the flavors are distributed throughout all the broccoli.
- Add carrots or cauliflower to the broccoli for more variety. Make sure to slice the carrots into small pieces so that they cook in the same time as the broccoli. One option is to use baby carrots and slice them lengthwise.
- Add a touch of sweetness by adding honey, maple syrup, or brown sugar to the soy sauce. This also helps the broccoli to caramelize.
- Finish the dish with sesame seeds, chopped cashews, or peanuts to add some crunch.
How to get crispy browned edges when you roast broccoli?
The most important thing to ensure that broccoli gets crispy and caramelized when you roast it is to not overcrowd the pan. When the pan is crowded and the broccoli florets overlap, they will steam instead of roast as they cook. To get browned edges, the broccoli needs space to roast and brown.
Will this work with frozen broccoli?
Frozen broccoli can be roasted, it just won't turn out quite as crispy. Follow the same steps of tossing the broccoli florets with the oil, soy sauce, and spices. Lay it out of the baking sheet. Roast for 20 minutes and then toss the broccoli on the pan. Roast for an additional 8-12 minutes until tender and beginning to brown.
Can I make this in a saute pan?
This recipe will work great in a saute pan or wok as well. Start by adding the broccoli florets to a pan with about 1/3 cup of water. Cover and cook in the pan for 3-4 minutes until beginning to turn bright green. Open the pan and add the soy sauce, sesame oil, rice vinegar, garlic powder, and ginger. Stir to combine and cook for 2-3 minutes on high until the broccoli is lightly browned and cooked through.
What to serve with Roasted Asian Broccoli?
Roasted Asian Broccoli
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- 4 cups broccoli
- 2 tbsp low sodium soy sauce (or coconut aminos for GF, Paleo, Whole30)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1/2 tsp garlic powder
- 1/4 tsp ginger powder
- 1/4 tsp red pepper flakes (optional)
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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