| 1 head | broccoli |
| 4 tbsp | hoisin sauce |
| 10 g | ginger |
| ½ | lime |
| 2 | scallions |
| salt | |
| vegetable oil (for coating) | |
| mint (for serving) | |
| lime (for serving) | |
| sesame seed (for garnish) |
Preheat the oven or grill to 200°C/390°F. Slice off the bottom of the broccoli stem, then use a vegetable peeler to peel the woodier skin off the stem. Slice broccoli down the middle, then cut each half lengthwise into three pieces, so you have 6 "wedges". For the glaze, grate ginger and squeeze lime juice into a bowl with the hoisin sauce. Mix well. Thinly slice scallions at an angle. Set aside.
Transfer broccoli to a lined baking sheet. Brush with the hoisin glaze and drizzle with vegetable oil. Season with salt and roast for approx. 15 min. Flip and let roast for approx. 10 min. more, or until the broccoli is charred and fork tender in the thickest parts of the stem.
Remove broccoli from the oven. Serve immediately garnished with scallions and plucked mint leaves, plus extra lime wedges and sesame seeds, if desired. Enjoy!
