5-ingredient sticky hoisin-roasted broccoli wedges

5-ingredient sticky hoisin-roasted broccoli wedges

Based on 18 ratings

"Hoisin sauce is the ideal combination of tangy, salty, and sweet. Since this recipe relies on hoisin as the main sauce, it’s worth making from scratch. When using a jarred or bottled hoisin sauce, be sure to taste it first, some can be sweeter or saltier than others so you may need to adjust to taste. This recipe adds a freshness to the sauce with grated ginger and lime and uses it as a glaze for broccoli. Served with fresh herbs, you can enjoy this dish as a side, veggie main, or on top of rice, noodles, or your favorite grain. If you have a grill, grill the broccoli instead of roasting it."

Difficulty

Easy 👌

Preparation

15 min

Baking

25 min

Resting

0 min

Ingredients

2Servings
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)
MetricImperial

Utensils

oven, cutting board, fillet knife, peeler, citrus press, bowl, baking sheet, pastry brush, spatula

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How-To Videos

how-to-chop-green-herbs

How to chop green herbs

how-to-cut-green-onions

How to cut green onions

how-to-peel-ginger

How to peel ginger

Nutrition per serving

Cal220
Fat6 g
Protein10 g
Carb38 g
  • Step 1/3

    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.
    • 1 head broccoli
    • 10 g ginger
    • ½ lime
    • 4 tbsp hoisin sauce
    • 2 scallions
    • oven
    • cutting board
    • fillet knife
    • peeler
    • citrus press
    • bowl

    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.

  • Step 2/3

    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.
    • salt
    • vegetable oil (for coating)
    • baking sheet
    • pastry brush
    • spatula

    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.

  • Step 3/3

    Remove broccoli from the oven. Serve immediately garnished with scallions and plucked mint leaves, plus extra lime wedges and sesame seeds, if desired. Enjoy!
    • mint (for serving)
    • lime (for serving)
    • sesame seed (for garnish)

    Remove broccoli from the oven. Serve immediately garnished with scallions and plucked mint leaves, plus extra lime wedges and sesame seeds, if desired. Enjoy!

  • Enjoy your meal!

    5-ingredient sticky hoisin-roasted broccoli wedges

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