If you're looking for the most flavorful way to enjoy broccoli, this Roasted Broccoli with Chili-Garlic and Lime Sauce is a must-make. Crispy and caramelized, tossed in a savory-sweet sauce, and finished with lime and cashews, it's the apex of veggie side dishes.
1smallFresno chili pepper, seeded and thinly sliced (sub chili pepper of choice, or use 1/4-1/2 tsp. crushed red pepper flakes)
1tsp.fresh or ground ginger
1tsp.lime zest, plus 1 Tbsp. fresh lime juice
2Tbsp.chopped fresh basil leaves
3 to 4Tbsp.roasted chopped cashews (sub peanuts)
Preheat oven to 425ºF.Cut broccoli crowns into florets. (It's best to cut the florets into larger rather than smaller pieces, which tend to burn faster.)Arrange broccoli and shallots on a large rimmed baking sheet (line with foil for easy cleanup) and toss with oil and salt. Roast for 20 minutes.
Meanwhile, combine sweet red chili sauce, fish sauce, garlic, Fresno chili, and ginger in a small bowl; mix to combine.Remove broccoli from the oven and add sauce. Toss well to coat all of the florets, and place in back in the oven for 5 to 7 more minutes, until caramelized.
Remove from oven and add lime zest + juice, and basil; toss to coat. Transfer broccoli mixture to a serving bowl, and garnish with cashews.
To Store: Refrigerate leftovers in an airtight storage container for up to 4 days.To Reheat: Rewarm broccoli on a baking sheet in the oven or toaster oven at 375ºF. Alternatively, you can toss broccoli in a skillet and heat over medium until warm.Avoid reheating in the microwave, if possible, as broccoli will become mushy.