Chile Roasted Broccoli | Cooking Component | Naturally Ella

We roast broccoli on a weekly basis during the cooler months. It’s a perfect go-to base when I’m not sure what I want to make for dinner. I now make two batches (one with heat and one without) but both work well in a myriad of meals. I make an extra large batch to use on top of grain bowls and to eat with eggs for breakfast.

Chile Roasted Broccoli | Cooking Component | Naturally Ella

Chili Roasted Broccoli | Cooking Component

  • Author: Erin Alderson
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings


Tender roasted broccoli that has been cooked with chili paste and garlic- a perfect addition to any meal.


1 pound broccoli

2 tablespoons olive oil

1 clove of garlic, minced

2 teaspoons chili paste (sambal oelek, sriracha, or gochujang)

¼ teaspoon sea salt


  • Preheat oven to 425˚F. Peel the broccoli stems and cut the broccoli into bite-size florets with the stems. Add the olive oil, garlic, chili paste, and sea salt. Toss well, coating the broccoli with the olive oil and chili paste.
  • Place in the oven and bake until browning and tender; anywhere from 15 to 25 minutes. This will depend on how you like your broccoli (I like mine tender and crisp!) Remove from oven and use as you like.


Tips + Tricks: Roasting the broccoli is all based on preference.I like mine crisp but I know that’s not everyone’s favorite- use your eyes.

Use up extra ingredients: broccoli, garlic, chili paste

Chili Roasted Broccoli


Vegetable: You could swap out broccoli for cauliflower, roasted squash, or sweet potatoes. Anything that roasts well would most likely work with the chili/garlic flavor.

Ginger: Add in a tablespoon or so of minced ginger.

Extra Garlic: If you like garlic flavor, add another clove or two for an extra garlicky component.

Eggs: Serve the roasted broccoli with a fried or poached egg for breakfast. You could also layer the broccoli on toast and top it with an egg.

Grain Bowls: Toss the broccoli with grains and legumes then top with a sauce, like a cashew or sunflower cream (or a yogurt sauce).

Savory Oatmeal: Make a bowl of oats, either regular or steel cut, and top with the roasted broccoli and any other toppings you might want.

Crepes: Tuck the roasted broccoli in a crepe with legumes (lentils would be delicious) and top with a sauce (like mentioned in the grain bowls).

Soup: Use the chili roasted broccoli as a base for soup. Blitz in a blender with broth and something creamy (like the cashew cream or heavy cream).

Noodle Bowls: Toss the roasted broccoli with your favorite noodles, like soba or udon, and toss with a peanut or tahini sauce.

Dumplings: Pulse the broccoli in a food processor and use as a filling for dumplings.

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