Chili Garlic Roasted Broccoli

Method4 steps · about 20 min

1. 1

   Step 1: Heat the oven to 475°F / 245°C.

2. 2

   Step 2: Toss all 8 cups broccoli florets with all the olive oil (3 tablespoons), prepared chili garlic sauce (1 tablespoon), kosher salt (1/4 teaspoon) and the juice from the lime (1) until fully coated.

   Uses 8 cups fresh broccoli florets (about 2 large heads) · 3 tablespoons olive oil · 1 tablespoon prepared chili garlic sauce, such as Huy Fong · 1/4 teaspoon kosher salt · 1 lime, juiced

3. 3

   Step 3: Spread all the coated broccoli on a baking sheet and sprinkle with the 3 tablespoons roasting Parmesan. Roast at 475°F / 245°C for about 10–15 minutes, turning the broccoli halfway through so it browns evenly without burning.

   Roast broccoli, turning halfway · 15 minUses Chili-garlic, oil and lime coated broccoli · 3 tablespoons Parmesan cheese, freshly shredded, for roasting

4. 4

   Step 4: Remove the roasted broccoli from the oven and serve in 6 side portions. Add the separate extra Parmesan and red chili flakes on top if desired.

   Uses Roasted Parmesan-topped chili garlic broccoli · Additional shredded Parmesan for topping, if desired, as needed · Red chili flakes for topping, if desired