Sriracha-Roasted Broccoli

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Roasted broccoli gets a kick with a Sriracha mixture, making it a great spicy side dish.

By
Todd Porter and Diane Cu
Todd Porter & Diane Cu
Todd Porter and Diane Cu

F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says.

Food & Wine's Editorial Guidelines
Published on April 15, 2014
Sriracha Roasted Broccoli
Photo: © Todd Porter & Diane Cu
Total Time:
30 mins
Yield:
4
Cook Mode (Keep screen awake)

Ingredients

  • 3 tablespoons extra–virgin olive oil

  • 2 tablespoons Sriracha

  • 1 tablespoon soy sauce

  • 1/2 teaspoon sesame oil

  • 1 teaspoon brown sugar

  • 3 cloves garlic, crushed or minced

  • 1 1/4 pounds broccoli crowns, stems peeled and heads halved

  • Fresh cracked black pepper

  • 1/4 cup chopped cilantro

Directions

  1. Preheat the oven to 425°. In a bowl, whisk together the olive oil, Sriracha, soy sauce, sesame oil, brown sugar and garlic.

  2. Place the broccoli on a baking pan. Drizzle the oil mixture over the broccoli. Toss to coat evenly. Season with pepper, then spread the broccoli in an even layer.

  3. Roast for 10 minutes, turn the broccoli, then continue roasting for 5 more minutes, or until tender and the edges are crisped.

  4. Transfer the broccoli to a bowl, toss with the chopped cilantro and serve.

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