sweet chili roasted broccoli (Print-Friendly Version)
Tender broccoli florets roasted in spicy sweet chili garlic sauce for a perfectly balanced side dish.
# What You’ll Need to Make This:
→ Vegetables
01 -
6–8 cups (approximately 2 bags) broccoli florets, trimmed
→ Sauce
02 -
120 ml olive oil
03 -
4 garlic cloves, minced
04 -
0.25 teaspoon red pepper flakes
05 -
2 tablespoons honey
→ Seasoning
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
# How to Prepare:
01 -
Set oven temperature to 200°C. Line a large sheet tray with parchment paper.
02 -
Cut broccoli into small, uniform florets. Halve larger pieces for even roasting. Transfer to a large mixing bowl.
03 -
Combine olive oil in a small saucepan over medium heat. Once oil is warmed, add minced garlic and sauté for 1 minute, avoiding browning. Remove saucepan from heat, stir in red pepper flakes and honey until fully amalgamated.
04 -
Pour oil-honey-garlic mixture over broccoli in the mixing bowl. Toss thoroughly to ensure all florets are evenly coated. Season liberally with salt and pepper.
05 -
Spread coated broccoli onto prepared tray, ensuring space between florets for optimal roasting. Cover tray tightly with aluminium foil and bake for 18 minutes to steam the stems.
06 -
Carefully remove foil. Return tray to the oven and continue roasting uncovered for 10 minutes, or until florets are crisped and slightly caramelized.
07 -
Remove from oven. Plate immediately and enjoy.
# Extra Tips:
01 -
Cutting broccoli florets into similar sizes ensures even cooking and prevents burnt tops with raw stems.