Roasted broccoli with chili crisp sauce
Roasted broccoli florets are coated in a spicy, garlicky chili crisp sauce that makes every bite irresistible. This easy, weeknight-friendly side dish comes together in about 20 minutes. Depending on your appetite, this can serve 2 to 4 people.
Servings: 4 people
Calories: 148kcal
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.
Notes
Alternative instructions to steam the broccoli instead of roasting:
If you'd prefer to steam the broccoli instead of roasting, put an inch of water into a pot with a steamer insert or basket. Add the broccoli florets, bring the water to a boil, cover, and steam for 4 to 6 minutes, until the broccoli is bright green and tender-crisp.
Storage instructions
Leftover chili crisp broccoli can be stored in an airtight container in the fridge for 3 to 4 days.
Reheat in the microwave or air fryer until warmed through. If needed, add another splash of chili crisp to refresh the flavor.
Nutrition
Calories: 148kcal | Carbohydrates: 7g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 132mg | Potassium: 275mg | Fiber: 2g | Sugar: 2g | Vitamin A: 530IU | Vitamin C: 76mg | Calcium: 42mg | Iron: 1mg
