Sweet Chili Roasted Broccoli
Serves 6 | start to finish: 20 minutes
Roasting vegetables works magic. Contact with the hot pan creates caramelization, and the dry heat concentrates flavors. Even less flavorful stems become a joy to eat. Add garlic and sweet chili sauce and you might have a duel with forks over who gets the last, tasty bite.
1 1/2 pounds broccoli (three to four medium stalks)
3 tablespoons canola oil or other high-heat oil
1/4 teaspoon kosher salt
1 tablespoon lime juice
1 medium garlic clove, finely minced or pressed
1 teaspoon fish sauce (use soy sauce for a vegetarian version)
1 tablespoon Thai sweet chili sauce, such as Mae Ploy
Preheat oven to 425°F.
Tear any small leaves from the stems of the broccoli and reserve them for later. Cut the main, thick stems from the branches of the broccoli. Peel the tough skin from the stems, slice them once lengthwise, and cut these pieces crosswise into 1/8 inch thick pieces. Set them aside.
Leave the branches of the broccoli on the florets as you slice them into small but long individual pieces. If any branches are thicker than 1/2 inch, slice them lengthwise into narrower pieces. The longer, thin-stemmed florets aid quick cooking and helps use the whole vegetable.
Distribute the stems and florets onto two sheet pans. Drizzle the oil over the broccoli, then sprinkle the salt on top. With your hands, toss the oil and salt with the broccoli, taking care to coat all surfaces well. Arrange the broccoli in a flat layer on the sheet pans. Avoid crowding.
Roast the broccoli for 12 minutes, trading the lower sheet pan with the upper after 6 minutes to ensure even cooking.
While the broccoli roasts, whisk the remaining ingredients in a medium bowl and allow the mixture to sit at room temperature until the broccoli finishes.
Immediately after removing the pans from the oven, toss the broccoli and the reserved leaves in the chili sauce mixture. Serve hot or at room temperature.
gluten-free ● dairy free ● vegan (if made with soy sauce)