Crisp, hot broccoli with sriracha, honey, soy and sesame is a combination that you simply have to taste to believe. This was a recipe that I stumbled across months ago and saved to try someday. Lindsay, I should have listened to you a year ago! I can not believe I waited so long, because this broccoli is amazingly good.
This broccoli just went running, skipping and jumping to the top of my favorite ways to cook broccoli list. Yep. I liked it that much. I've made it three times this week. Twice, I've eaten it all by myself for lunch. Ask me how much I care that my children don't like broccoli. Nope, not a bit. It's going to be on the table even more now. Lucky for them, they won't have to eat it, because I have no intention of sharing it with their unappreciative palates.
Sriracha Honey Roasted Broccoli
recipe slightly adapted from Rosemarried
Yield: 2-4 servings
1 large head of broccoli, cut into bite size pieces, about 6 cups worth
2 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon honey
1-2 teaspoons sriracha, adjust to your preference
1/2 teaspoon freshly cracked black pepper
2 tablespoons sliced almonds
1 green onion, thinly sliced, about 2 tablespoons
Preheat the oven to 450 degrees. Line a baking sheet with a slipat mat or foil. In a small bowl or measuring cup, combine the soy sauce, sesame oil, honey, sriracha and pepper. Pour this mixture over the broccoli and toss well to coat.
Spread the broccoli across the lined baking sheet. Place on the middle oven rack and roast for 8-12 minutes, until the broccoli is tender and the edges are turning brown.
Remove the broccoli from the oven and transfer to a bowl. Toss with the green onions and the almonds and serve hot. Enjoy!
Click here for printable recipe
ONE YEAR AGO TODAY: Carolina Style Barbecue Chicken
I love roasted plain broccoli, so I can only imagine how good this tastes!
ReplyDeleteOk, Sriracha honey broccoli.. where have you been all my life? Oh, what my mom would have given to have this recipe when I was a kid. I SOOOOO would have eaten broccoli back then if it had been like this!!!
ReplyDeleteThat sauce for the broccoli sounds amazing! Love that sweet spicy salty flavor combo. This is heading to the top of my to-make list!
ReplyDeleteGosh broccoli has never looked so good. Honey probably gives it an incredible taste. Can't wait to try this for dinner.
ReplyDeleteThank you so much Mary! If I could I would hug your neck for this lovely recipe. I need more broccoli in my life - thanks again. Printed!
ReplyDeleteOK I made this last night Mary. It was a fine dinner and I even skipped the almonds and green onions only because I was by myself. I adore sesame oil, the flavor, the aroma - all of it was just fantastic. I did go heavy on the Sriracha cause I love it. Thanks again - loved it!
DeleteI agree with Grandbabycakes, broccoli has never looked so tempting to me either. I always just roast it with salt and pepper, but no more! My husband would LOVE this.
ReplyDeleteI have broccoli waiting in my fridge as we speak! Perfect timing! I love the whole sweet heat thing you have going on here.
ReplyDeleteI love the idea of the almonds and sesame seeds with the broccoli. We have people here with heartburn issues at the first sign of hot foods. But I think I can modify it to work for us!
ReplyDeleteOh I think I would like to make this tomorrow!!
ReplyDeleteI have been thinking about/craving a soy sauced/spicy broccoli dish. This sounds soo good. Like the sprinkle of the almonds and green onions on top, too. This is a great side dish for a stir fry or noodle dish!
ReplyDeleteDelicious. I must try this. I bet it would be great with some fresh grated ginger too.
ReplyDeleteSounds lovely - but what is sriracha?
ReplyDeleteLeft overs taste great eaten cold the next day much like a broccoli salad ...
ReplyDelete