You know it. You love it. And you just can’t get enough of it in your “make-your-own salad” at Sweetgreen. The illustrious spicy broccoli, one of the numerous reasons we frequent the health-touting eatery, provides that perfect kick of taste coupled with a slight crunch. However, while it might be super easy to pop into the salad mecca and ask for a double serving in your custom, this stuff is just as easy to make at home.
The secret weapon? Sriracha: a Thai-style hot sauce, typically made from sun-ripened chili peppers, vinegar, garlic, sugar, and salt.
Spicy Broccoli Recipe
4 cups of broccoli
2 tsp. Sriracha
1 tbs. sesame oil
2 tsp. soy sauce
1 tsp. rice vinegar
2 tbs. honey (or any sweetener of your choice)
1 tsp. lime juice
Prep Time: 5 minutes. Total Cook Time: 30 min.
1. Preheat oven to 425 degrees.
2. Spray two tins with PAM.
3. Mix Sriracha, sesame oil, soy sauce, rice vinegar, honey, and lime juice in a bowl. Let sit. Note: Feel free to experiment with different ratios of ingredients. If you like things even spicier, add another tsp. or ½ tsp. of Sriracha.
4. Cut broccoli into florets, and place them in the sprayed tins. Note: Do not crowd the broccoli; it will not get crispy if you do!
5. Pour the marinade over the broccoli, and stick it in the oven for 20-25 minutes.
Garnish with sliced almonds (or sesame seeds) and scallions, and enjoy! This perfect marriage between Sriracha and broccoli is not only a wonderful addition to a salad, but you can also munch on it as a snack, add it to stir-fry, throw it in a egg-white whole wheat pita, or pair it with turkey in a lettuce wrap.