Roasted broccoli turned up a notch, this Asian Roasted Broccoli Recipe is healthy and full of coconut oil, soy sauce, spices, and just a touch of sriracha! Vegan. Can be gluten free.
Sorry for the lack of recipes last week, but it’s been just a *touch* insane in the Debth household. Over the past two weeks, we’ve been in Destin, Raleigh, Columbia, Cedar Rapids, Madison, back to Cedar Rapids, and back to Raleigh.
Whew. That was a lot.
Well, basically, Trevor, Teddy, and I have been on a road trip around the US & Canada the past six months, and we’ve decided to make a home base in Raleigh, NC! Yay!!
We’re still going to continue our travels (New Orleans, we’re comin’ for you in April! Denver, Phoenix, all the cities in California 😉 , and the PNW are still on the docket as well), but we got so slammed with work the past six months, that we need a place to work and we’ll just travel from there!
We think it’ll be the best of both worlds.
Now that we’re all caught up, let’s talk about today’s recipe shall we?! Thanks for being patient. 🙂 <3
Asian Roasted Broccoli.
I never in a million years thought I’d actually be obsessed with a roasted broccoli recipe.
It’s just broccoli, right?
There’s nothing exciting about it, right?
THIS roasted broccoli isn’t just any roasted broccoli, THIS is Asian Roasted Broccoli and it’s delish.
Fresh broccoli tossed with coconut oil, soy sauce, rice vinegar, garlic powder, ginger powder, and sriracha <— YES.
A little tang, a little heat, and a whooooole lotta yum, you actually need this asian roasted broccoli in your life.
I have SO many Asian inspired recipes on the blog. I say “Asian inspired” or “Asian style”, because literally zero of my recipes, I’m sure, are actually authentic.
But that’s ok, because they’re absolutely delicious and EASY and that’s what this blog is all about.
All my Asian inspired recipes, however, are all pretty much main dishes.
While that’s great, I thought it was about time to throw in some healthy side dishes for you.
And that’s why, today, I’m bringing you this asian roasted broccoli recipe.
This recipe was inspired by my nannying days.
When Trevor and I lived in Seattle, I nannied for four kids.
They were SUPER healthy eaters (for the most part 😉 ) and they LOVED broccoli.
Because of that broccoli was always on the grocery list and after I’d get my shopping done I’d immediately come home and steam it on the stove, so it would be ready for dinners.
When dinner came around, the kids would ask for broccoli as their veggie and they ALWAYS asked for soy sauce on the side. They LOVED dipping their broccoli in soy sauce.
At first I was like, what the heck? but I gave it a try and I immediately fell in love. Am I alone in never trying steamed broccoli dipped in soy sauce?!
This is my slightly more advanced, more flavorful version of that. 😉
So kids. Thank you! <3
You’ll start by throwing broccoli onto a silicone mat lined baking sheet. Set this aside while you whisk together the “sauce”: coconut oil, soy sauce, seasoned rice vinegar, garlic powder, ginger powder, and sriracha.
Bake until roast-y, toast-y, and delicious, and that’s it!
This asian roasted broccoli is literally the easiest side dish ever and it’s SO freaking healthy for you. Plus, only 60 calories for 1/4th of the recipe!
If you have a broccoli hater, I dare you to serve this to them. It’s so flavorful and is the perfect combination of salty and tangy with just a touch of spice.
Quick. Easy. Healthy. Tasty.
What more do you need in a side dish?
Do you want more healthy side dishes? Show Me the Yummy!
- 1 pound broccoli florets washed and dried
- 1/2 tablespoon coconut oil melted
- 2 tablespoons soy sauce or gluten free alternative
- 2 tablespoons seasoned rice vinegar
- 1 teaspoon sriracha more or less to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- Sesame seeds and red pepper flakes optional for garnish
- Preheat oven to 400 degrees F and line a rimmed baking sheet with a silicone mat or parchment paper.
- Place the broccoli in a single layer onto the prepared pan and set aside.
- In a small bowl, whisk together melted oil, soy sauce, vinegar, sriracha, garlic powder, and ginger powder.
- Pour over broccoli and toss until fully combined.
- Bake in preheated oven for 15-25 minutes, or until broccoli is cooked to your liking, stirring halfway through.
- Taste and re-season, if necessary, and serve!
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