Roasted broccoli is served with a sweet and spicy hoisin dipping sauce to create this gluten free and kid-friendly side dish.
During 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.
Since 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.
If 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.
- 4 cups broccoli cut into florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- black roasted sesame seeds optional garnish
- 2 tablespoons gluten free hoisin sauce or regular
- 2 tablespoons gluten free soy sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sambal oelek
-
Pre-heat oven to 425 and line a baking sheet with tin foil.
-
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.
-
While broccoli is roasting, whisk together hoisin dipping sauce by combining all ingredients (hoisin through samba oelek) in a small bowl.
-
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.
Kirsten
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!
Liz DellaCroce
I love turning on the oven in the winter too!! :) Enjoy!
Susan
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.
Liz DellaCroce
Yes that’s a perfect way of looking at it – sweet instead of bitter! Love that. I hope your husband enjoys!
Norma | Allspice and Nutmeg
Yes, another way to eat broccoli. I would so do this. And the little one is so cute eating his broccoli.
Liz DellaCroce
I hope yow like this Norma!! Thank you!
Laurie {SimplyScratch}
Mmmm…. Liz now I’m craving roasted broccoli and that hoisin dipping sauce sounds perfect! Ps. your Sous Chef is adorable :)
Liz DellaCroce
Aww thank you!! He’s a ham! :) xo
christine davis
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 :)
Liz DellaCroce
Oh my goodness I’m jealous of the truffles with sea salt!! Everything you’re making sounds amazing!! Good luck with everything!
Layla @ Brunch Time Baker
I love broccoli and this is just so yummy!
Liz DellaCroce
Thank you Layla!! Enjoy!
julia
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! :)
Liz DellaCroce
Yes totally!! I can’t do steamed veggies every night. ;)
Jenna @ Eat Drink Pretty
I’ve roasted cauliflower many times but never broccoli. This looks delicious and healthy, a nice break from all the cookies lately!
Liz DellaCroce
I so need a break from the cookies! Mama needs her old clothes back. ;)
Kalyn
LOVE this idea; sounds amazing!
Liz DellaCroce
Thank you so much Kalyn!! Amazing what a difference roasting does to a veggie.
Jeanette | Jeanette's Healthy Living
I love roasting vegetables this time of year – that dipping sauce sounds awesome! We must both have broccoli on the mind today as I just posted a broccoli recipe.
Liz DellaCroce
I was drooling over your recipe Jeanette!! Love that you made a heavy dish lighter!
Erin | The Law Students Wife
Roasting is the magic veggie weapon–seriously! Ben has gone from Brussels sprouts hater to actually requesting them. Magic! Also, that pic of Asher is just too cute. You are giving hope to parents everywhere!
Liz DellaCroce
Oh my gosh roasted Brussels is probably the best roasted thing on the planet!! Love that you converted your hubs!