Jan 26, 2021

Chili Oil Roasted Broccoli with Cashews

Prep Time: 10 mins
Cook Time: 20 mins
I’m always looking for new and interesting ways to serve vegetables, and this one is anything but boring.

In this recipe broccoli florets are tossed in chili oil and roasted until slightly caramelized and served topped with a bit of soy sauce, cashews and nutritional yeast (to make this recipe gluten free swap the soy sauce with tamari or coconut aminos.)

Many people undercook vegetables but roasting until they become lightly browned and caramelized adds such incredible flavor that it is worth the effort. Undercooking often occurs because the oven temperature is off  – many ovens can be off as much as 50ºF. I’d recommend this thermometer you can buy for under $10 from Amazon, linked here.

Ingredients in Roasted Broccoli

Broccoli

I always buy my broccoli heads whole rather than pre-cut because it’s typically more expensive when it’s sold bagged. When you cut the florets from the stalks, save the stalks and use them for broccoli slaw and serve with these Korean beef tacos to cut down on waste!

Chili Oil

I make my own chili oil for this recipe by simmering red pepper flakes with olive oil until it’s fragrant. I strain the oil so you have the flavor and spice without the remaining crushed red pepper. It’s easy to make and also pairs well with homemade croutons in this caesar salad recipe.

Soy Sauce

I use just a bit of soy sauce to add a subtle umami flavor to the vegetables. It can be swapped with tamari to make the recipe totally gluten free.

Nutritional Yeast

Nutritional yeast is often used in vegan recipes in place of cheese though I love it for the unique, slightly nutty flavor it adds. Also referred to as “nooch”, the deactivated yeast has become much more popular in cooking within recent years.

Cashews

I buy unsalted cashews that the level of salt in the recipe can be more easily controlled. The cashews add a nutty flavor that contrasts well with the chili oil.

Chili Oil Roasted Broccoli with Cashews-27.jpg

How to Make Roasted Broccoli

Step 1

Make the chili oil by simmering the olive oil and red pepper flakes.

Step 2

Remove from heat and let cool then strain.

Step 3

Heat oven to 400ºF. Toss the broccoli florets in the chili oil and add to a baking sheet.

Step 4

Season with salt and pepper. Roast until the broccoli is slightly charred.

Step 5

Drizzle with soy sauce then add the broccoli to a serving dish and top with nutritional yeast and cashews.

Chili Oil Roasted Broccoli with Cashews

Print Pin
Prep Time 10 mins
Cook Time 20 mins
Serves 4

Ingredients:

  • cup extra-virgin olive oil
  • 2 teaspoons crushed red pepper flakes
  • 4 medium heads broccoli cut into florets (about 1 pound of florets)
  • Kosher salt as needed
  • Freshly ground black pepper as needed
  • 1 tablespoon soy sauce or tamari
  • 2 tablespoons nutritional yeast
  • Handful halved cashews

Instructions:

  • Add the olive oil and crushed red pepper flakes to a small saucepan over medium-low heat, and simmer, stirring frequently, until the oil becomes fragrant, about 6 minutes. Remove from heat and let cool completely. Strain the oil into a small bowl, discarding the red pepper flakes.
  • Heat oven to 400ºF. Toss the broccoli florets in the chili oil and arrange in a single layer on a baking sheet. Season with salt and pepper. Roast until the broccoli is slightly charred, about 20 minutes.
  • Drizzle with soy sauce. Add the broccoli to a serving dish and top with nutritional yeast and cashews. Serve immediately.

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