Roasted Asian Broccoli

Roasted Asian broccoli with sesame oil, soy sauce, garlic, and ginger is the perfect side dish for any Asian inspired meal.

67 CALORIES7g CARBS4g FAT3g PROTEIN
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This crispy sesame soy Asian 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 in this easy Asian broccoli. This Crispy Asian Brussels Sprouts recipe is also amazing. 

The other thing I love about this roasted Asian 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 chicken lettuce wraps. Try it with some Asian noodles, tofu, and sesame dressing for an Asian noodle salad

Asian roasted broccoli being picked up by chopsticks with a sheet pan in the background.

What You'll Need

  • Fresh broccoli: This recipe works best with fresh broccoli florets. Swap in some cauliflower florets for a broccoli and cauliflower dish.
  • Soy sauce: Spy sauce is key to creating that umami Asian flavor. For a gluten-free option, swap in coconut aminos. 
  • Sesame oil: This creates another layer of Asian flavor with its nutty flavor. Toasted sesame oil has the most flavor but regular works as well. If you don't have it on hand, swap in coconut oil or mild olive oil.
  • Rice vinegar: To brighten up the flavors in this dish you need acid. Rice vinegar adds a hint of sweetness and balances out the dish. 
  • Garlic and ginger powder:  Fresh minced garlic and ginger work great in this recipe but the powdered form also works well and there is not worry of it burning in the oven. 
  • Red pepper flakes: If you want some heat in the dish, add red pepper flakes to taste. Sriracha could also be used or added after the broccoli is roasted. 

How to Make Asian Roasted Broccoli

Here is how to prepare this easy Asian-inspired side dish.

  1. Prep the broccoli: Make sure that the broccoli florets are similar in size so that they roast in the same amount of time. Bite-sized florets work well. Trim off any browned edges or tough pieces of the stem.
  2. Toss with oil and seasoning: Coat the broccoli in sesame oil, soy sauce, rice vinegar, garlic, and ginger. It's easiest to whisk these ingredients together in a large bowl and then add the broccoli. Make sure to toss the broccoli really well so that they are well coated in oil and the sauce has gotten into all the nooks and crannies. 
  3. Arrange on a baking sheet: The most important step to making crispy roasted broccoli is not overcrowding the pan. The broccoli florets need to be in a single layer and not overlapping. If the pan is too crowded, the broccoli won't get browned and crispy. 
  4. Roast: Roast the broccoli in a hot oven for 18-25 minutes until it is lightly browned and crisp. Don't be afraid of burned edges, they taste amazing!  Shake the pan once or twice during cooking. 
  5. Season again: Taste the broccoli and add additional soy sauce, vinegar, or sesame oil if needed. Consider adding some sesame seeds for crunch. 

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 on 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.

Check out this guide to roasting frozen vegetables.

Roasted broccoli with Asian flavors on a baking sheet.

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?

This dish pairs well with Asian flavors. Just add a protein and grain for a quick and easy dinner. 

Frequently Asked Questions

Here are some of the most common questions about making this Asian Roasted Broccoli recipe.

The key to making crunchy broccoli is to not overcook it. Only cook the broccoli until it is bright green and still has a tender-crisp texture.

Many times, restaurants will parboil broccoli for 1-2 minutes and then place it in an ice bath. Then it is very quickly cooked in a wok to maintain a crunchy texture.

This recipe works great cooked in a hot skillet or wok. Start by cooking the broccoli with about 1/2 cup of water until it is just tender. Then add the sesame oil, soy sauce, rice vinegar, and spcies. Cook for 1-2 minutes until the broccoli is lightly browned. 

The Recipe
Roasted Asian broccoli cooked until the edges brown with soy sauce, sesame sauce, rice vinegar, and ginger.

Roasted Asian Broccoli

PREP TIME: 5 Min
COOK TIME: 20 Min
TOTAL TIME: 25 Min
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Ingredients

USMETRICS
  • 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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Instructions

(Hide Photos)
1

Preheat the oven to 400 degrees. Toss the broccoli with soy sauce, sesame oil, rice vinegar, garlic powder, ginger powder, and red pepper flakes if using. Lay out on a sheet pan in a single layer. Make sure not to overcrowd the pan for best results.

Roasted Asian broccoli with soy sauce and ginger on a sheet pan.
2

Roast for 18-24 minutes or until the broccoli is beginning to get brown and crispy. Cooking time depends on the size of the florets.

Asian roasted broccoli on a sheet pan with soy sauce, rice vinegar, and ginger with browed edges.
Nutritional Facts
Serving Size: 1 cup
Amount Per Serving
Calories 67
Calories from Fat 34
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
3%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 295mg
13%
Total Carbohydrate 7g
2%
Dietary Fiber 2g
10%
Sugars 2g
Protein 3g

* 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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About the authorMeet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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