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Asian Roasted Broccoli Recipe

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90 Comments
4.90 from 55 votes
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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. 

Asian roasted broccoli on baking sheet aboveHiiiiiiii! I’m baaaaaack.

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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.

Why?

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.

I mean.

It’s just broccoli, right?

There’s nothing exciting about it, right?

Right?

Wrong.

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.

Piece of broccoli held with chopsticks

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!

You guys.

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.

Piece of broccoli being picked up with chopsticksWhat more do you need in a side dish?

-Jennifer

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. showmetheyummy.com #broccoli #vegan #glutenfree

Asian Roasted Broccoli

4.90 from 55 votes
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.
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 4 people
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Ingredients

US Customary - Metric
  • 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

Instructions

  • 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!
  • Take 5 seconds to rate this recipe below. We greatly appreciate it!
Rate This Recipe
STORING
Room Temp:N/A
Refrigerator:3-5 Days
Freezer:4-5 Months
Reheat:Microwave, oven, or stovetop until heated
*Storage times may vary based on temperature and conditions

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Nutrition Information

Nutrition Facts
Asian Roasted Broccoli
Amount Per Serving
Calories 63 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 567mg25%
Potassium 386mg11%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 2g2%
Protein 4g8%
Vitamin A 705IU14%
Vitamin C 101.9mg124%
Calcium 53mg5%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: easy, healthy, roasted
Enjoy this recipe?
Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy
Course: Side Dish
Cuisine: American, Asian, Chinese

Reader Interactions

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  4. Lisa

    Willoughby, Ohio

    3 stars I could taste the coconut oil which doesn’t go with broccoli in my opinion. I would use sesame next time.
    Reply

    • Jennifer @ Show Me the Yummy

      Be sure to use Refined Coconut Oil… it shouldn’t taste like coconut then. Virgin coconut oil will taste like coconut. Sesame oil is a finishing oil, so I’d recommend using avocado oil for roasting, then drizzle on a touch of sesame oil at the end.

  9. Alexis

    Grand Ledge, Michigan

    5 stars This broccoli was delicious! We had it on the side of homemade general tso and sweet and sour chicken. The flavor was subtle but present. I wouldn’t change a thing!
    Reply

  11. Lisa

    United States

    5 stars Very good!! Thanks:) I Used sesame oil in place of coconut because Im a huge fan of using it in Asian dishes and it was over the top!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi, Lee! I don’t see why not, it might just alter the texture slightly. I’m sure it’ll still be delicious though 🙂

  14. Whitley

    Salem, Oregon

    5 stars I have made this recipe about 20 times. It is SO EASY and absolutely amazing at how much flavor you get in each bite. I have wow’d a lot of people who have never had broccoli like this.
    Reply

  19. Rose

    Salinas, California

    5 stars The recipe was easy, quick and delicious. I only substituted fresh ginger for powder. Other than that the recipe was followed. I would definitely make this again.
    Reply

  23. Peggy

    Phoenix, Arizona

    5 stars This is better than chips!! Addictive! Be sure to quadruple the recipe as you won’t be able to stop eating this!!
    Reply

  28. Ruby

    United States

    5 stars Covid Christmas with granddaughter who was tested positive a week ago but feeling fine. I was looking for something fun and spicy to liven up Christmas dinner, so asked for a simple broccoli recipe and this came up. It was perfect with our ham dinner. Super easy and very tasty. Yes, I’ll definitely make it again.
    Reply

    • Jennifer @ Show Me the Yummy

      Thanks, Ruby! Glad you loved the recipe and so glad your granddaughter is feeling well! 🙂

  30. Beth

    Auburn, California

    4 stars Did you roast the broccoli on a rack, or can you roast directly on parchment paper. I plan to make this tonight with Hoisin Pork Tenderloin and Sticky Rice!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Beth! I roasted it using a silicone mat placed on the baking sheet and it worked perfectly! If you don’t have a silicone mat, parchment paper will work too! No rack needed 🙂 hope you love it!

  43. Verinese

    Hinesville, Georgia

    5 stars So we used red peppers, ginger, fresh garlic, amber nectar, and melted butter inspired by this recipe. It’s on the oven now but smells amazing!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Verinese! That sounds so yummy! Hope your dinner turned out as amazing as it sounds! 🙂

  46. Megan

    Norfolk, Virginia

    5 stars First time making this broccoli tonight and served with chicken teriyaki and brown rice. It was so flavorful and easy to put together. Much better than the plain steamed broccoli we normally eat! Will definitely be remaking this!
    Reply

  47. Leigh

    Cary, North Carolina

    5 stars This was very flavorful. Next time I will put under the broiler for a little bit to crisp it up some.
    Reply

  49. Vera

    5 stars This was excellent! I used ground roasted garlic instead of regular ground garlic and cooked it on the BBQ Grill inside of a foil pan. I did use sesame seeds for garnish, but not the red pepper flakes.
    Reply

  52. Lee

    My brother and his wife have lived in Raleigh for something like over ten years now (they have two daughters, one teen and one pre-teen) and absolutely love it there! I hope you and your family enjoy it even half as much as they have!!
    Reply

  53. Janet

    5 stars OOoh I gotta try this and I am super stoked to hear you are making Raleigh your home base! You will love it! I am only about 4 hours away!
    Reply