Looking for a little something a little spicy and sweet? Try this Roasted Chili Garlic Broccoli. It will have your taste buds tingling.
I make a lot of broccoli for my kids, and typically my go-to broccoli recipe is simply steaming it and drizzling some toasted garlic hot pepper olive oil on top. I know my kids will eat it, so I’ve stuck with that recipe for a long time.
But, I get bored of making the same thing all the time, so recently, I roasted broccoli and added a spicy twist to it.
I used the tongue burning Fresh Thai Chili Garlic Sauce that I made recently using fresh Thai Chilies. You don’t need a lot – unless you like your food super spicy. I forgot to warn my kids that the hot chilies in this dish were super hot, so they were caught a little off guard. Some hot chilies are spicier than others, so be sure to taste the chili sauce you use when making this recipe so you use the right amount of spiciness for your family’s tastebuds.
If you don’t want to make the Fresh Thai Chili Garlic Sauce, you can use store bought sambal oelek, or as a substitute, try hot red pepper flakes and a little vinegar.
Roasted Chili Garlic Broccoli
- 6 cups broccoli florets
- 2 tablespoons sesame oil
- 1-2 teaspoons Fresh Thai Chili Sauce or sambal oelek
- 1/4 teaspoon salt
- 1/4 teaspoon organic sugar
- 6 garlic cloves minced
- Place roasting pan in oven and preheat oven to 450 degrees. Toss broccoli withs sesame oil, sambal oelek, salt and sugar. Spread in a single layer on pre-heated roasting pan. Bake for 5 minutes; remove from oven and add garlic; toss gently. Bake another 5-10 minutes until broccoli is just barely cooked.
Adapted from Cooking Light
2 Freestyle points/serving