This roasted broccoli is dressed with a spicy, Asian dressing to give a kick to your next meal. A healthy, quick and easy side dish.
1 lb Broccoli, cut into bit sized pieces (about 7 cups)
2 Tbsp Peanut oil
1 Tbsp Garlic, minced
1/3 Cup Raw Peanuts
2 tsp Honey
2 Tbsp Soy sauce
2 tsp Sriracha
1 tsp Rice vinegar
Fresh lime juice
Preheat your oven to 425 degrees.
In a large bowl, toss together the broccoli, peanut oil, garlic and season with sea salt. Make sure the oil covers all the broccoli florets. I like to use my hands to give each one a quick rub.
Spread the broccoli onto a baking sheet in a single layer, leaving a little bit of space between each floret. Additionally, spread the peanuts onto a separate, smaller baking pan.
Baking until lightly golden brown and crispy, about 15 – 20 minutes. The peanuts will take less time, so check them every few minutes to make sure that they do not burn.
While the broccoli and peanuts cook, mix together the honey, soy sauce, sriracha and rice vinegar in a small, microwave-safe bowl.
Once mixed, microwave the mixture for 10-15 seconds until the honey is melted, and evenly incorporated. Set aside.
Transfer the cooked broccoli to a bowl and add in the soy sauce mixture. Toss to coat and season to taste with a pinch more salt, if needed.
Garnish with toasted peanuts and DEVOUR!