Roasted Broccoli, Asian style

Since we had leftovers last night I really don’t have much to write about today. I feel like I should write something though, so I’m writing about Broccoli.

I make this dish pretty much every week cause my boyfriend likes it, I pack it in his lunch (almost) every day with chicken and rice. He’s NOT vegetarian by any means, but he’s been eating a lot of veggies for dinner lately and he’s not complaining – yet, at least.

This dish is really simple, so simple I feel kind of silly posting it, but if you don’t usually eat broccoli roasted, it’s the best. I served it last night with our left over lentil loaf.


I’m half Asian and have a tendency to make most of my vegetable side dishes with Asian flavors, so here we go:

Roasted Broccoli, Asian Style

Prep time, 5 minutes/ Cook time, 20 minutes

  • 2 large broccoli crowns
  • 2 – 3 T coconut oil
  • 1 – 2 tsp chili paste (I use Sambal Oelek)
  • ~1 T Bragg’s Liquid Aminos

Preheat oven to 400

Wash broccoli and cut off all crowns (I usually save the stems for juicing instead of throwing them away). Put broccoli in a large mixing bowl, and mix in the oil, aminos, and chile paste. Stir until broccoli is well coated.


Cover a sheet pan with aluminum foil, dump broccoli out onto the pan and distribute into 1 layer.


Put in oven and roast for 10 minutes. Take the pan out of the oven, using a pair of tongs, turn each piece of broccoli over for even roasting. Put pan back in the oven and roast for another 10 minutes. Enjoy!


Yum! I’ve never actually measured any of the ingredients, I just eyeball everything but these measurements should be pretty close.


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