Roasting brings out the sweet flavor of broccoli while adding a pleasant bitter note. The mildly spicy soy-orange sauce brings it all into balance. Taking the extra step to remove the woody outer layer from the broccoli stems makes the entire floret tender. Look for Asian chile-garlic sauce with other Asian flavorings and condiments.
2 heads broccoli
2 tablespoons canola oil
2 tablespoons fresh orange juice
1 tablespoon lower-sodium soy sauce
1 tablespoon light brown sugar
2 teaspoons Asian chile-garlic sauce
2 teaspoons dark sesame oil
2 teaspoons toasted sesame seeds
Added sugars 3g
Calcium 9% DV
Potassium 16% DV
How to Make It
Cut broccoli into florets with 2 inches of stem; toss with canola oil on a large baking sheet. Bake at 425°F until tender, 25 to 30 minutes. Bring fresh orange juice, lower-sodium soy sauce, light brown sugar, and Asian chile-garlic sauce to a boil in a saucepan over high. Reduce to a simmer, and cook until thickened, 2 minutes. Stir in dark sesame oil. Drizzle over broccoli. Sprinkle with toasted sesame seeds.
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