Asian Roasted Broccoli

This Asian roasted broccoli is charred, sticky, and coated in soy sauce, chili crisp, and sesame oil. Ready in 25 minutes and naturally low carb.

Course Side Dishes

Cuisine Asian

Diet Diabetic

Keyword keto, low carb, low carb side dish, vegetables

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 101kcal

Author Karly Campbell

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.

Video

Notes

I’ve only tested this with fresh broccoli. I buy a bag of florets in the produce section to keep things easy, but you could also chop your own from a head of broccoli. This would likely work well with frozen, though I haven’t tested it.

If you don't like/have chili crisp, a squirt of sriracha will give you some of that heat.

Nutrition