Asian Roasted Broccoli

One of my go-to dinner side dishes is roasting vegetables in the oven with a little olive oil and salt. It's super easy and super tasty. I was growing a little bored last week of the basics, and decided to throw some added flavor in with my veg. I've always been a huge fan of Asian flavors, so I went with an Asian roasted broccoli. Still super easy, but just a few more ingredients.

Asian-Roasted-Broccoli - Tasting Page

I used liquid aminos (a gluten free soy sauce) instead of salt from a shaker, a dash of delicious sesame oil and a good olive oil. Garlic always brightens up any dish, and you do know how good it is for you, and not just for keeping vampires and loved one's away. It's heart healthy and a sprinkling of sesame on top provides a nice added crunch, not to mention a good addition of vitamins and minerals. Broccoli is also bringing lots of fiber, calcium, vitamin C and A, and iron.

I like to cut most of the stems off and roast them separately or throw them in a smoothie. I also slice the florets fairly small and of even size so they cook quickly, evenly and get a nice little char on them.

Roasted Broccoli Asian

Asian roasted broccoli is a simple way to spruce up your dinner side with just a few ingredients.

Asian Roasted Broccoli

Serves about 4


  • 1 - 1/2 pounds broccoli
  • 3 garlic cloves, minced
  • 1 - 1/2 tablespoons olive oil
  • 2 teaspoons sesame oil
  • 1 - 1/2 tablespoons liquid aminos
  • 1 tablespoons sesame seeds


  1. Preheat oven to 450.
  2. In a medium bowl, whisk together the garlic, olive and sesame oil and liquid aminos.
  3. Cut the stalks off the broccoli and save for another use. Trim the florets to a small and equal size to ensure even cooking. Add the broccoli to the bowl and stir so all the pieces are coated. Place broccoli on a baking sheet, making sure not to crowd. Cook about 20 minutes or longer, depending on how much char you want. Remove from the oven and enjoy!