Make your roasted broccoli pop by coating it in a spicy, garlicky chili crisp sauce. This easy vegan and gluten-free side dish is ready in about 20 minutes.
Roasted broccoli is a pretty standard way to get in your veggies.
But if you really want to take it from ordinary to extraordinary, toss your oven roasted broccoli in a creamy chili crisp sauce. It adds umami, crunch, and tangy heat.
Chili crisp is a popular and delicious Chinese condiment. It’s made with crunchy fried chili peppers, onion, garlic, and warming spices.
For this roasted broccoli recipe, florets are browned in the oven, then tossed in a craveable chili crisp sauce made with vegan mayo, tamari, and rice vinegar.
This spicy sauce gets into every nook and cranny, adding robust, garlicky flavor to every bite. It’s the kind of vegetable side dish that keeps you coming back for more.
For more ways to enjoy chili crisp, be sure to try my chili crisp edamame, chili crisp Brussels sprouts, and chili crisp dipping sauce. (Great for dunking fries and drizzling on rice bowls!)
In this post:
Ingredients
Here are the ingredients you will need to make this recipe.
Broccoli: Look for broccoli that’s bright green with no browning or wetness. Bagged florets are especially convenient here.
If your florets vary greatly in size, cut some of the larger ones into smaller florets for even cooking.
Avocado oil: Avocado oil is my go-to. However, any neutral-flavored, high heat oil will work for roasting the broccoli.
Salt: Just a pinch brings the flavors to life.
Chili crisp: My current favorite is Fly By Jing’s Sichuan chili crisp. But feel free to use whatever chili crisp you enjoy most. Lao Gan Ma, Momofuku, and Mr. Bing are other popular options.
Read the ingredient label before buying. Most chili crisps are vegan, but every once in a while a brand will include fish sauce or anchovies.
Vegan mayo: Vegan mayo adds creamy body to the chili crisp sauce. Vegenaise is my preferred brand, but use whatever egg-free mayo you like.
Tamari: This Japanese-style soy sauce adds salt and umami. If you prefer, substitute regular soy sauce or liquid aminos.
Rice vinegar: This mild vinegar provides tang and balance. Look for it in the center aisles of most grocery stores alongside other vinegars or Asian ingredients.
Agave syrup: This natural sweetener balances the spiciness of the sauce. If you prefer, swap it out with maple syrup.
Garlic: Since this recipe uses raw garlic, I recommend using a small clove, so that it doesn’t overwhelm.
How to make spicy roasted broccoli
This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
For easy clean-up, line a baking sheet with parchment paper.
1. Put broccoli florets onto a baking sheet. (If they’re freshly washed, dry the florets thoroughly first for optimum browning.) Coat with oil, toss, and spread out evenly.
2. Put the baking sheet in the oven, and roast at 400 degrees for 20 minutes, stopping a couple times to flip the florets with a spatula for even browning.
Timing can vary by oven and broccoli floret size. The broccoli is ready when it’s nicely browned and can easily be pierced with a fork.
3. While the broccoli is roasting, use a whisk to combine the following in a large mixing bowl:
- Chili crisp
- Vegan mayo
- Rice vinegar
- Tamari
- Agave syrup
- Garlic (grated or pressed)
Garlic tip: For a flavor that really infuses into the sauce, use a rasp-style grater or garlic press instead of just mincing by hand.
4. Once the broccoli is perfectly browned and tender, add it to the mixing bowl with the chili crisp sauce, combine with a large spoon, and serve.
If you like, add extra drizzles of chili crisp as garnish for a bolder pop of spice and flavor.
Make it your own
You can make this vegetable side dish your own by adjusting the ingredients or varying the cooking method:
- Steam the broccoli instead of roasting
- To make it spicier, add more chili crisp or use a hotter variety like Fly By Jing Xtra Spicy
- To make it tangier, add more rice vinegar
- For less pronounced garlic flavor, replace fresh garlic with ¼ teaspoon granulated garlic
- Swap out agave syrup with maple syrup
- Swap out tamari with your preferred soy sauce or soy sauce alternative
Serving ideas
Spicy chili crisp broccoli is great alongside stir-fries, fried rice, noodle bowls, or paired with any of the following recipes:
Storage instructions
Store leftover chili crisp broccoli in an airtight container in the fridge. It will keep for 3 to 4 days.
Reheat in the microwave or air fryer until warmed through. If needed, add another splash of chili crisp.
FAQ
Most chili crisps are vegan, but rarely brands will include fish sauce or anchovies. Always check the ingredient label to be sure.
Yes, I make it that way too, and it works great. Just be sure to stop steaming the broccoli once it is al dente. If you steam it too long, the broccoli can become mushy once stirred into the sauce. (Steaming for 4 to 6 minutes is usually about right.)
Yes, this recipe can be made gluten-free by choosing gluten-free tamari.
If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!
📖 Recipe
Roasted broccoli with chili crisp sauce
Ingredients
- 12 ounces broccoli florets
- 2 Tablespoons avocado oil
- Pinch of salt
- 1 Tablespoon chili crisp plus more for drizzling as garnish, if desired
- 1 Tablespoon vegan mayonnaise
- 1 teaspoon tamari
- 1 teaspoon rice vinegar
- ¼ teaspoon agave syrup
- 1 small clove garlic minced, pressed, or finely grated
Instructions
- Preheat oven to 400 degrees. If you like, line a baking sheet with parchment paper for easy clean-up.
- Put broccoli florets onto the baking sheet. Drizzle avocado oil onto the florets, and use your hands to toss and evenly coat them in oil. Sprinkle with salt.
- Put the broccoli into the oven, and roast for 20 minutes, stopping a couple times to flip the broccoli with a spatula for even browning.(Cooking time can vary slightly, depending on your oven and size of florets. Once the broccoli has nice browning and can easily be pierced with a fork, it's ready.)
- While the broccoli is roasting, make the chili crisp sauce. In a large mixing bowl, combine chili crisp, vegan mayonnaise, tamari, rice vinegar, agave syrup, and garlic.
- Once the broccoli florets are perfectly browned and tender, add them to the mixing bowl, and toss with a spoon to fully combine it with the sauce, then serve. For spicier broccoli, drizzle with more chili crisp as garnish.
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