Hello, I’m Marie. Today, I will show you a way to prepare roasted broccoli with an asian spin recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Roasted Broccoli with an Asian Spin Recipe
Roasted Broccoli with an Asian Spin is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Roasted Broccoli with an Asian Spin is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have roasted broccoli with an asian spin using 5 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Broccoli with an Asian Spin:
- Prepare 2 pounds broccoli bunch
- Take 2 tablespoons avocado oil
- Make ready to taste Salt, pepper, garlic powder
- Take As needed Sesame seed oil
- Prepare As needed Red pepper flakes
Steps to make Roasted Broccoli with an Asian Spin:
- Preheat oven to 425F. Line a large, rimmed baking sheet with parchment paper.
- Chop your head of broccoli into bite sized pieces. In a large bowl toss the pieces with the avocado oil, salt and pepper, and garlic if using.
- Arrange in an even layer across baking sheet, making sure to leave space between pieces. Drizzle sesame oil over the pieces to your taste and sprinkle with red pepper flakes.
- Bake for 18 to 20 minutes, tossing halfway or until florets turn deeply golden on the edges.
So that’s going to wrap it up for this exceptional dish roasted broccoli with an asian spin recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
