Chili Oil Roasted Broccoli with Cashews
This chili oil roasted broccoli with cashews is a bold, flavor-packed vegetable side dish that’s both simple and satisfying. Broccoli florets are tossed in chili oil and roasted at high heat until caramelized and crisp around the edges, then finished with a splash of soy sauce, crunchy cashews, and a sprinkle of nutritional yeast for savory depth. I prefer making homemade chili oil so I can control the level of heat and flavor, but store-bought chili oil works just as well. Just note that many versions are made with sesame oil, which will add a subtle nutty flavor to the dish. If you’re looking for another flavor-packed roasted veggie side try this roasted cauliflower with tahini or fried kimchi Brussels sprouts.
Why You’ll Love This Recipe
- Big flavor with minimal effort – Chili oil, soy sauce, and nutritional yeast add layers of savory, spicy depth to simple roasted broccoli.
- Perfect balance of textures – Crispy, caramelized edges meet tender stems, finished with crunchy cashews for contrast.
Key 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.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro tip
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 (10ºC). I’d recommend this thermometer you can buy for under $10.
Swaps and Substitutions
- To make gluten-free: To make this recipe gluten free, swap the soy sauce in this recipe with coconut aminos or tamari.
- Broccoli: While I love making this recipe with broccoli you can easily swap cauliflower florets or broccolini for the broccoli or use another vegetable.
- Nutritional yeast: You can swap the nutritional yeast for a sprinkle of grated Parmesan for a similar salty, nutty flavor.
- Chili oil: You can swap the homemade chili oil for store-bought. It works just as well, just note that many versions are made with sesame oil, which will add a subtle nutty flavor to the dish.
How to Make Roasted Broccoli (Step-by-Step)
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 (200ºC). 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.
Other Recipes to Try
If you enjoy this roasted broccoli recipe, I recommend checking out these:
Chili Oil Roasted Broccoli with Cashews
Rate this Recipe
Ingredients:
- ⅓ 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 (200ºC). 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.
Nutrition:
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Easy and delicious! Perfect to pair with the creamy gochujang noodles.
A dish with cashews is unlikely to be bad. I love cashews.
A dish with cashews is unlikely to be bad. Thanks for your recipe.