Roasted Asian Broccoli

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This crispy soy and sesame broccoli will be your new favorite dish whenever you want an Asian-inspired meal.

When it comes to garnishes, roasted vegetables are high on my list. The crispy, caramelized edges are hard to beat and you'll end up fighting over the little, almost burnt foils. The other amazing thing about this roasted broccoli is that it will make just about anyone eat broccoli. Toasting highlights this nutty flavor that only improves with soy sauce and sesame oil. Believe me, these things will fly off the plate.

This recipe can also serve as a model for grilling other Asian-style vegetables. This works with cauliflower, green beans, asparagus, sugar peas, or cabbage. The sauce can also work for sauteed and stir-fried vegetables.

If you're a fan of grilled vegetables, consider doubling or tripling the recipe so you can take advantage of leftovers. These crispy Asian broccoli florets taste great in salads, wraps, rice bowls, and even scrambled eggs. Stir it with roast chicken and quinoa to make quick lettuce wraps. Try it with some Asian noodles, tofu, and sesame dressing for an Asian noodle salad.

Recipe ideas and tips

  • Make it spicy by adding a little Sriracha chili paste or Asian garlic to the soy sauce and sesame oil before grilling. You can also serve it on the side if not everyone likes the kick.
  • Use fresh garlic and ginger instead of the powder for a fresher flavor. Be sure to chop it well so that the flavors are spread throughout the broccoli.
  • Add carrots or cauliflower to broccoli for more variety. Make sure to cut the carrots into small pieces so that they cook at the same time as the broccoli. One option is to use baby carrots and cut them lengthwise.
  • Add a touch of sweetness by adding honey, maple syrup, or brown sugar to the soy sauce. This also helps broccoli caramelize.
  • Finish the plate with sesame seeds, chopped cashews, or peanuts to add a little crunch.

How to get crispy golden edges when roasting broccoli?

The most important thing to ensure that broccoli gets crispy and caramelized when you broil it is not to clutter the pan. When the skillet is crowded and the broccoli sprouts overlap, they will be steamed instead of roasted while cooking. To get golden edges, broccoli needs room to roast and brown.

Will this work with frozen broccoli?

Frozen broccoli can be roasted, it just won't be as crispy. Follow the same steps of stirring the broccoli florets with the oil, soy sauce, and spices. Put it off the baking sheet. Roast for 20 minutes, then toss broccoli in skillet. Roast an additional 8-12 minutes until tender and begins to brown.

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Can I do this in a frying pan?

This recipe will also work very well in a pan or wok. Start by adding the broccoli florets to a skillet with about 1/3 cup of water. Cover and cook in the pan for 3-4 minutes until it begins to turn bright green. Open the pan and add the soy sauce, sesame oil, rice vinegar, garlic powder, and ginger. Stir to combine and cook for 2-3 minutes on high heat until broccoli is lightly browned and well cooked.

What to serve with Asian roasted broccoli?

  • Sesame chicken
  • Mongolian meat
  • Kung Pao Chicken
  • Honey Garlic Salmon
  • Teriyaki chicken meatballs

Roasted Asian Broccoli

PREPARATION TIME: 5 minutes COOKING TIME: 20 minutes TOTAL TIME: 25 minutes


  • 4 cups broccoli
  • 2 tablespoons low sodium soy sauce (or coconut amino acids for GF, Paleo, Whole30)
  • 1 tablespoon of sesame oil
  • 1 tablespoon of rice vinegar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoonful of ginger powder
  • 1/4 teaspoon red pepper flakes (optional)

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Preheat oven to 400 degrees. Mix broccoli with soy sauce, sesame oil, rice vinegar, garlic powder, ginger powder, and red pepper flakes if you use it. Spread on a sheet tray in a single layer. Make sure you don't clutter the pan for best results.


Grill for 18-24 minutes or until broccoli begins to brown and crisp. The cooking time depends on the size of the foils.


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