Thai Roasted Broccoli

Roasted Broccoli

The other night I was brainstorming ways to jazz up our standard vegetable side at dinner.  I had two heads of broccoli in the fridge and Ravi was craving Asian flavors.  I've roasted broccoli with soy sauce and sesame seeds before, but honestly, I'm not the biggest soy sauce fan unless it's with sushi (weird I know). 

So to please both of us, I decided to play around with the flavors of pad thai and it turned out amazing!  The vinegar adds a brightness and the sugar plays really well with the charred broccoli. The peanuts just take it to the next level.  We paired this with my Garlic Ginger Fried Rice.  It was the easiest and most flavorful weeknight meal we've had in a while.  

Thai Roasted Broccoli

Serves 4

1 1/2 pounds broccoli florets
2 Tbs. olive oil
1/2 tsp. salt
2 Tbs. rice vinegar
2 tsp. coconut or natural cane sugar
1/4 tsp. red pepper flakes
3 scallions, thinly sliced
1/4 cup roasted, unsalted peanuts

Preheat oven to 400 degrees.  

Toss broccoli with olive oil and salt.  Arrange on sheet pan and roast for 12-15 minutes until charred, but still bright green and crisp tender.  

While broccoli is roasting, mix together rice vinegar, sugar, and red pepper flakes in a large bowl.  Add warm broccoli and toss until coated.  Add half the peanuts and half the scallions and combine well.  Transfer broccoli to serving platter and top with remaining peanuts and scallions.  This dish is great both warm and at room temperature.