Roasted Broccoli with Hoisin Dipping Sauce

Roasted broccoli is served with a sweet and spicy hoisin dipping sauce to create this gluten free and kid-friendly side dish.
Roasted Broccoli with Hoisin Dipping Sauce - The Lemon BowlDuring the cold winter months, I love roasting vegetables to create simple and nutritious side dishes. The oven adds a little extra warmth in the kitchen while allowing the natural sugars in the vegetables to caramelize.

Roasted Broccoli - The Lemon BowlSince you know I love keeping a well-stocked Asian pantry, I decided to throw together a simple hoisin dipping sauce to go alongside the broccoli. Sweet, sticky and slightly spicy, it is the perfect complement to the earthy, nutty flavor of the roasted broccoli.

Kiddo and the Broccoli - The Lemon BowlIf you don’t think your children like broccoli, I urge you to try this cooking method. The same thing goes for cauliflower, asparagus, Brussels, beets and more.  As you can see, my Sous Chef couldn’t keep his paws off this dish!

Your fork is waiting.

Roasted Broccoli with Hoisin Dipping Sauce
 
Author: 
Recipe type: Side
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 

Roasted broccoli is served with a sweet and spicy hoisin dipping sauce to create this gluten free and kid-friendly side dish.
Ingredients
Hoisin Dipping Sauce
Instructions
  1. Pre-heat oven to 425 and line a baking sheet with tin foil.
  2. In a large resealable plastic bag, toss together broccoli with olive oil and salt. Spread in an even layer on baking sheet and roast for 15-20 minutes or until tender and slightly browned.
  3. While broccoli is roasting, whisk together hoisin dipping sauce by combining all ingredients (hoisin through samba oelek) in a small bowl.
  4. Garnish roasted broccoli with black roasted sesame seeds and serve with hoisin dipping sauce.

Love broccoli? Check out these other delicious ideas for Food Network’s #FallFest!

Jeanette’s Healthy Living: Garlicky Cheesy Broccoli Gratin
Napa Farmhouse 1885: Italian Broccoli with Garlic, Chiles and Parmigiano Reggiano
Red or Green: Szechuan Broccoli and Chicken
Virtually Homemade: Roasted Broccoli with Garlic, Parmesan and Lemon
Dishing: Broccoli Soup
Weelicious: Broccoli Salad
Elephants and the Coconut Trees: Broccoli and Bell Pepper Soup
The Sensitive Epicure: Pureed Broccoli with Garlic
Domesticate Me: Roasted Broccoli, Chicken and Cheddar Quinoa Bake
Dishin & Dishes: Broccoli Garlic Pancetta Quiche
FN Dish: When Broccoli Meets Cheddar

Learn more about living gluten free! Visit http://udisglutenfree.com/

This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

Comments

  1. says

    I always have a veggie at every meal in our house so I need a lot of variety–my son loves broccoli so this is going on the rotation! I actually haven’t roasted it before, just steamed it! :)

  2. christine davis says

    Why have I never thought to roast broccoli? thank you! and in response to your question, this is what I’m cooking / baking up on Saturday….oatmeal cookies, chocolate truffles with sea salt, peanut butter fudge, crispy chocolate almond sticks, frozen chocolate covered banana slices stuffed with peanut butter. I’m filling xmas tins for my friends and family with all these goodies and giving them away. Next weekend I’m making 7 tins filled with cinnamon buns. The following week is 7 trays of spinach manicotti and a huge pot of spaghetti gravy. I just may not cook for the month of January after all this :)

  3. Susan says

    Roasting is the only way I do Brussels sprouts, because it makes them sweet instead of bitter. I’ve also roasted rutabagas, parsnips and asparagus. Broccoli sounds like a great choice for roasting, and while I usually like my veggies plain, the dipping sauce is intriguing, and I’m sure my husband would like it. Thanks for a great idea.

  4. says

    Liz,
    My kitchen is cold this time of year, which is great for storing the Strategic Winter Squash Reserve and cases of band fundraiser citrus, but kinda chilly for us warm-blooded types. I’m glad for a reason to turn on the oven.
    This looks delicious–and we’d all love the sauce.
    Thanks!

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