Healthy Easy & Delicious Sriracha Roasted Broccoli
Unfortunately, I am still feeling under the weather. This nasty cold I’ve had for the past 6 weeks apparently really likes hanging out with me because I can’t get rid of it. Since it’s ideal to eat healthy while sick, I’m trying to put as many nutrient dense foods in my body as I can, including eating a lot of fresh vegetables.
During the winter months, I use my oven a lot and I’m roasting everything I can get my little hands on, especially veggies. I love oven roasting them because it’s quick, super easy, and they stay tender crisp. Broccoli, cauliflower, sweet potatoes, winter squashes, and kale are what’s in-season so it’s what I use the most.
I also tend to be a little boring and normally just season with salt and pepper, but lately I’ve been on a spicy food kick, so I decided to do a spicy broccoli recipe. Plus, chili peppers have been used for hundreds of years to help fight illness and colds, so I have high hopes the capsaicin will eventually knock this head cold out of me soon.
After spying my fish sauce bottle next to the Sriracha, I imagined what the flavors would be like if I mixed the two together and roasted some broccoli in it. I know a lot of people might be turned off by using fish sauce, but I use it to replace salt in many recipes. It’s also pretty common place now and grocery stores even carry it in stock, so it’s easy to find. A little tip thou: always read the fish sauce label and make sure there are only have two ingredients in that bottle: anchovies and salt.
Red Boat Premium Fish Sauce is the best, all natural, fish sauce and the only one I ever use. No worries if you can’t find fish sauce, just leave it out of this Sriracha Roasted Broccoli recipe and substitute an equal amount of soy sauce.
This spicy Sriracha Roasted Broccoli makes a easy and healthy side dish for any entrée.
- 2 medium sized broccoli heads (about 6 cups of florets)
- 1 1/2 tablespoons olive oil
- 1 tablespoon Sriracha
- 1 1/2 teaspoons fish sauce or soy sauce
- 1 tablespoon toasted sesame seeds (optional)
Preheat oven to 425F/218C degrees.
- Separate broccoli into bite-sized florets, cutting the larger ones in half, and place on baking sheet.
Mix together the olive oil, Sriracha, and fish sauce or soy sauce in a small bowl. Pour the sauce over the broccoli and toss to coat well.
Bake for 12-15 minutes, until browned and fork tender.
- Sprinkle sesame seeds over top and serve immediately.