Description
Crispy roasted broccoli florets tossed in a creamy, spicy, and sweet Bang Bang sauce.
Ingredients
Scale
- 1 large head broccoli, cut into florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon rice vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1 tablespoon chopped fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the broccoli florets with olive oil, salt, and pepper until evenly coated.
- Spread the seasoned broccoli in a single layer on the prepared baking sheet.
- Roast for 15-20 minutes, or until the broccoli is tender-crisp and slightly charred.
- While the broccoli is roasting, prepare the Bang Bang sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, garlic powder, and ground ginger until smooth.
- Once the broccoli is roasted, transfer it to a clean large bowl. Pour the Bang Bang sauce over the hot broccoli.
- Toss gently until all the florets are evenly coated with the sauce.
- Serve immediately, garnished with fresh cilantro if desired.
Notes
- For extra crispiness, try roasting the broccoli for a few more minutes, keeping a close eye to prevent burning.
- Adjust the amount of sriracha to your preferred spice level.
- This dish is best served warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 8g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg