Sriracha Roasted Broccoli

Plant Strong Sriracha Roasted Broccoli

Lately I've discovered that roasting ALL veggies, not just the regulars like peppers, onions and zucchini, but all of them makes them into a really AMAZING treat. I know, you're thinking - nuh uh - broccoli is not a treat! Yeah wait until you try these! They are positively addictive. The broccoli ends up perfectly tender but not overcooked. And then the creamy crust - oh my word. It's delicious. My daughter even though these were awesome (I keep thinking she won't like something and then she eats all of MY servings of it too - that stinker!) 

Plant Strong Sriracha Roasted Broccoli

This should make enough for 3-4 people unless you LOVE it like I do. I ate a whole pound to myself. Let's just say that I was almost made to sleep on the couch that night. I didn't even want to be around me! Haha! 

If you love it and you're not worried about stinking later make extra and devour it! After all, broccoli is an excellent vegetable to be eating regularly! 

Broccoli Nutrition Facts

 

 

 

Check it out - this is for a little over a pound of broccoli (one bunch.) So much goodness!!! So find your favorite way to prepare it (this is my absolute favorite way!)

Plant Strong Sriracha Roasted Broccoli

Sriracha Roasted Broccoli 

  • 1 lb broccoli florets (5-6 cups)
  • 1/3 cup plant strong vegan mayonnaise (recipe here!
  • 2-3 Tablespoons sriracha hot sauce 
  • 1 teaspoon low sodium tamari or soy sauce
  • 1 teaspoon rice vinegar

Preheat your oven to 425 degrees. Line a baking sheet with parchment or silpat baking mats

Mix the mayo, hot sauce, tamari and vinegar together. Toss with the broccoli florets in a large bowl (or sometimes I pour it all into a plastic bag, close it, and then shake like crazy. Try it! It's fun!) 

Lay the broccoli out on the baking sheet in a single layer and bake for 15-18 minutes, or until crispy and delicious! 

3 Comments
Print Friendly and PDF