Asian Roasted Broccoli

This Asian roasted broccoli is tossed in a sauce of ginger, sesame, soy, rice vinegar, and sriracha, then roasted with garlic until tender. I top my roasted broccoli with a few toasted black and white sesame seeds and serve it with extra sriracha on the side for those who want more of a kick. This easy Asian roasted broccoli recipe is a staple side dish in our house, especially when I serve Korean short ribs, sesame chicken, or pork potstickers, and it always pairs well with garlic rice.

Asian Roasted Broccoli

Ingredients:

• ½ lb broccoli florets (about 3 cups)
• 1 tbsp soy sauce
• 3 tsp toasted sesame oil
• 1 tsp vegetable oil
• 1-2 tsp rice vinegar, to taste
• 1 tsp fresh ginger, finely minced **I used my microplane zester so it melts into the sauce
• ¼ tsp sriracha
• 2 cloves garlic, minced
• Toasted sesame seeds, if desired

How to Make Asian Roasted Broccoli:

Preheat the oven to 400 degrees.

Whisk together the soy sauce, sesame oil, vegetable oil, rice vinegar, ginger, and sriracha in a small bowl until well combined. Side Note: I grate the ginger on a microplane zester so it will melt into the sauce.

Drizzle the sauce over the broccoli and toss for 1 minute until the broccoli is evenly coated and has soaked up the sauce.

Place the broccoli florets on the baking sheet in one layer.

Roast for 7 minutes, then toss the broccoli with the minced garlic.

Continue roasting for 2 minutes, until crisp-tender.

Remove from the oven and sprinkle with toasted sesame seeds, if desired. Serve immediately. Enjoy.