Sriracha broccoli is a bold side dish perfect to accompany any Asian inspired main. This recipe may skimp on calories but packs a punch with just the right amount of spicy flavor.
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
We are big fans of making our own “takeout.”
It’s cheaper, healthier and can be just as easy as going to pick something up.
And we love making Asian inspired takeout from Chicken Lo Mein to Grilled Nam Prik Shrimp Skewers.
No matter what Asian inspired entree we are making, this sriracha broccoli is the perfect side with its easy prep and bold blend of spicy flavor.
What is Sriracha?
Sriracha ia a hot sauce made from chili peppers, vinegar, garlic and salt. It’s more similar to chili sauce than it is to a hot sauce like Frank’s.
Ingredients
To make this you’ll need:
- Broccoli– Use whole heads that you trim into florets or save time by buying the bag of florets in the produce department.
- Soy sauce– To keep it gluten free, you can sub tamari. Liquid aminos can also be subbed.
- Sesame seed oil– Don’t have any? Substitute another light colored oil and sesame seeds.
- Sriracha– Adjust the amount to fit your spice preference.
- Minced garlic– Don’t sub garlic powder.
- Crushed peanuts– This is optional but we do love the little added crunch.
- Salt & pepper– To taste
How to Make
This roasted broccoli is so easy to make!
To do it, preheat the oven to 400°.
While the oven is heating, prep the broccoli by cutting it from the stalk into small florets. Make sure to wash and dry it well.
Then mix all the seasonings and diced garlic together in a large bowl.
Toss the broccoli in the mixture to coat it evenly.
Now, spread the seasoned broccoli onto a baking pan lined with foil or parchment paper.
Roast the broccoli for 15 minutes, tossing it once halfway through.
Serve with extra crushed peanuts on top!
Storing leftovers
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat by warming in the microwave until warmed through.
Tips and tricks
- This dish is a fantastic vegetarian way to dress up plain lo mein noodles or to serve on steamed white rice.
- Adjust the heat level by adding more or less sriracha.
- Want to add a bit more tang? Squeeze half a lime into the mixture.
Other Asian Side Dishes
This Sriracha broccoli is a zesty side dish that pairs well with any of your favorite mains. Make it for your next takeout at home night and enjoy.
Looking for other Asian style side dishes? Try these:
- Asian Cucumber Salad
- Sautéed Garlic Teriyaki Green Beans
- Crab Rangoon
- Copycat Panda Express Fried Rice
- Crispy Asian Glazed Brussels Sprouts
- Homemade Egg Rolls with Sesame Ginger Dipping Sauce
If you’ve tried this SRIRACHA BROCCOLI, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Sriracha Broccoli
Ingredients
- 3 heads of broccoli
- 2 tbsp soy sauce
- 2 tsp sesame seed oil
- 3 tbsp Sriracha your choice on how spicy you want it. Use 1 1/2 tbs for less spicy
- 2 tsp minced garlic
- small handful of crushed peanuts ~15
- salt & pepper to taste
Instructions
- Preheat the oven to 400°.
- Cut the broccoli from the stalk into small florets and wash & dry well.
- In a large bowl, mix all the seasonings and diced garlic together.
- Coat the broccoli evenly.
- Put the seasoned broccoli onto a baking pan with a baking sheet, or parchment paper, under the broccoli.
- Bake for 15 minutes, but remember to toss it half way through.
- Serve with extra crushed peanuts on top!
Nutrition
recipe originally published April 14, 2014
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
One thought on “Sriracha Broccoli”