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.

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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.

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

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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!

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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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