Chili Oil Roasted Broccoli with Cashews

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

Course Vegetable

Cuisine Asian

Keyword broccoli, cashew, chili oil, nutritional yeast, vegetarian, veggie

Prep Time 10

Cook Time 20

Servings

Calories 385kcal

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

US Customary - Metric

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.

Video

Nutrition