Sriracha Honey Roasted Broccoli

Rabu, 04 Maret 2015

Sriracha Honey Roasted Broccoli

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 note style=color: inherit;>^[1], 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
(printable recipe)
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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!