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Ingredients
Scale
- 2 medium broccoli crowns, cut into large florets
- 2 medium shallots, peeled and quartered
- 3 Tbsp. extra-virgin olive oil, divided
- 1/2 tsp. kosher salt
- 2 Tbsp. Thai sweet red chili sauce
- 2 tsp. fish sauce
- 2 garlic cloves, minced
- 1 small Fresno chili pepper, seeded and thinly sliced (or 1/4 tsp. dried chili flakes)
- 1 tsp. fresh grated ginger (or 1/2 tsp. ground ginger)
- 1 tsp. lime zest, plus 1 Tbsp. fresh lime juice
- 2 Tbsp. chopped fresh basil leaves (preferably Thai basil)
- 3 to 4 Tbsp. roasted chopped cashews
Instructions
- Preheat oven to 425ºF (220ºC).
- Toss broccoli and shallots with 2 Tbsp. olive oil and kosher salt on a baking sheet.
- Roast for 20 minutes until crispy.
- Mix Thai sweet red chili sauce, fish sauce, garlic, Fresno chili, ginger, and remaining olive oil in a bowl.
- Spoon the sauce over roasted vegetables and toss.
- Return to the oven for another 10 minutes until caramelized.
- Transfer to a plate and garnish with lime zest, lime juice, basil, and cashews.
Notes
For extra spiciness, leave some seeds in the Fresno chili.
Adjust lime juice to your preference for acidity.
Fresh ginger is recommended for flavor, but ground ginger works as an alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Asian
Nutrition
- Calories: 180
- Sugar: 3
- Sodium: 300
- Fat: 12
- Saturated Fat: 1.5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 5
- Protein: 4
- Cholesterol: 0