No more broring broccoli! This Asian roasted broccoli is charred at the edges and coated in a sticky, savory sauce made from soy sauce, chili crisp, and sesame oil. Low carb, big flavors, ready in less than 30 minutes!
I’m not going to lie, I used to have a very bad habit of buying fresh veggies just to toss them in the trash at the end of the week. Whyyyy does it seem like such a chore to cook something nutritious that also happens to taste delicious?
I don’t know the answer to that, but I DO know that this Asian broccoli has really upped my broccoli game. All that savory flavor that coats the broccoli florets turns plain roasted broccoli into something that my family actually requests. It’s worth the effort of chopping up a head of broccoli, you know?
Happy to serve this with some grilled steak or these air fryer chicken bites, but it really shines next to my keto Asian turkey meatballs or keto ground beef stir fry.
3 Reasons You’ll Love This Recipe
It goes with everything. Yes, it has Asian flavors, but it’s just as delicious next to rotisserie chicken as it is next to a stir fry.
It’s a 5-ingredient side dish. Olive oil, soy sauce, chili crisp, sesame oil, and sesame seeds are things I keep stocked in my house anyway as a way to add bold flavor to food.
Those roasty toasty edges are magic. Letting the edges get dark and crispy in a hot oven gives you way more flavor than steamed or boiled broccoli ever could. Roasting broccoli really changes the flavor.
Ingredient Notes:
Broccoli – I always prefer fresh broccoli for roasting or steaming. It has a better texture. You could try this with frozen broccoli, but it won’t be quite the same.
Sesame Oil – This packs in a lot of nutty flavor. You’ll want a toasted version for the best flavor. I use this one.
Soy Sauce – I do prefer the flavor of soy sauce, but you can also use coconut aminos if you avoid soy.
Chili Crisp – This is one of my favorite little ways to add flavor to a dish. I add it to eggs, cucumbers, and into stir fries pretty regularly. That said, I’ve tried lots of different brands and this is the only one I like. We go through about one bottle a month!
See the recipe card for full information on ingredients and quantities.
Step by Step Instructions:
Whisk together the olive oil, soy sauce, and chili crisp to combine.
Drizzle the oil mixture over the broccoli and massage it in to coat the broccoli.
Roast the broccoli for 20 minutes and then drizzle with sesame oil and a bit more chili crisp. Sprinkle with sesame seeds and serve hot.
Helpful Tip!
Swaps & Tips
No chili crisp on hand? A drizzle of sriracha or a pinch of red pepper flakes will get you some heat, though you’ll miss out on the crunchy, savory bits that chili crisp brings to the party. If you’re sensitive to spice, start with less than the recipe calls for. You can always add more at the end.
Need this gluten free? Swap the soy sauce for tamari or coconut aminos and you’re good to go. I haven’t tested it myself, but I’d expect the flavor to hold up well either way.
Fresh vs. frozen broccoli. I’ve only tested this with fresh broccoli florets, and that’s what I’d recommend if you can. I usually grab a bag of pre-cut florets from the produce section to save myself the chopping, but a head of broccoli chopped into florets works just as well.
Watch it closely near the end. Ovens vary, and the difference between perfectly charred and burnt can happen fast in the last few minutes. Stir at the 10 minute mark like the recipe says, then keep an eye on it for the rest of the roast.
Serving Suggestions
This asian broccoli is an easy sheet pan side dish, so it’s built to sit next to just about any protein.
Egg drop soup or a low carb hot and sour soup goes great with this one.
Grilled or pan-seared salmon. A quick drizzle of extra soy sauce and sesame oil over both makes the flavors feel intentional instead of like two separate dishes on one plate.
Pork chops marinated in my keto pork chop marinade. Similar flavor profile so they work well together!
Cauliflower chicken fried rice + a side of Asian broccoli for a full low carb, Asian-inspired dinner in one meal.
Storage:
Fridge life: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: The microwave will work just fine, but you’ll lose the crispy edges. A quick reheat in the oven or air fryer at 400 degrees for a few minutes brings the char back.
Freezer situation: I wouldn’t recommend freezing this one. Roasted broccoli tends to go mushy once it’s thawed, and you’ll lose the texture that makes this recipe worth making in the first place.
More Broccoli Recipes:
Asian Roasted Broccoli
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Ingredients
- 12 ounces broccoli florets or 1 large head
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 2 teaspoons chili crisp more to taste
- 1 tablespoon sesame seeds
- 1 teaspoon sesame oil
- Salt to taste
Instructions
- Preheat oven to 425 degrees. LIne a large rimmed baking sheet with foil.
- Add the olive oil, soy sauce, and chili crisp to a large bowl and stir to combine.
- Add the broccoli florets to the bowl and use your hands to stir it well, making sure to really coat the broccoli in the liquid.
- Pour the broccoli onto the prepared baking sheet and place into the hot oven. Roast for 18-20 minutes, stirring at the 10 minute mark and keeping an eye on the broccoli for doneness. We like it to be charred on the edges.
- When the broccoli is roasted to your liking, remove from the oven and drizzle with the sesame oil and more chili crisp, if desired. Sprinkle on the sesame seeds and a bit of salt.
- Serve hot.
Tips & Notes:
Nutrition Information:
Nutritional information is provided as a courtesy and calculated automatically – it’s an estimate, not a guarantee. Values can vary depending on the brands and ingredients you use, so if you’re tracking closely, I’d recommend calculating with your own preferred tool. Net carbs are total carbs minus fiber and any sugar alcohols.
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