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.
Chili Roasted Broccoli | Cooking Component
Tender roasted broccoli that has been cooked with chili paste and garlic- a perfect addition to any meal.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
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.
How to use Chili Roasted Broccoli
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.
Chile is a country. Chili is a pepper.
Erin Alderson says
It's actually a gray area: http://articles.latimes.com/2000/nov/19/local/me-54396 I actually read into this quite a bit before posting this but I opted to change it to 'i' because I realize that it could be confusing.
Rhonda @ Change In Seconds says
This sounds yummy. Will make it tonight 🙂
loved it! made the farro/hummus dish and added toasted hazelnuts instead of using egg.