Description
Crispy and brown broccoli florets dressed with a savory, creamy, and umami sauce. Delicious as a side or as a snack.
Ingredients
Units
Scale
- 1 large broccoli head or 2 small ones, sliced into bite size pieces
- 1 1/2 tablespoon olive oil
- Salt and pepper, to taste
Dipping sauce
- 1/4 cup Kewpie mayonnaise or regular mayonnaise
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/8 teaspoon msg (ajinomoto)
- 1 small garlic clove, minced
Instructions
- Warm up the oven: Preheat the oven to 400ºF.
- Prep the tray: Cover a baking tray with parchment paper or nonstick foil.
- Season the broccoli: Place the broccoli in the tray and drizzle the olive oil on top. Toss the broccoli using your hands so each piece gets coated. Season with salt and pepper.
- Arrange the broccoli: Spread the broccoli so it lays flat in one layer, leaving a little space between each piece.
- Roast it: Roast it for 15 to 20 minutes, until the broccoli is slightly brown (charred). I personally like to let it go a bit further, until the florets are medium brown and crispy.
- Make the dipping sauce: Meanwhile, put all the ingredients for the dipping sauce in a bowl and whisk until they are combined.
- Serve: Take the broccoli out of the oven and transfer to a serving plate, with the dipping sauce on the side.
Notes
Storage: Keep the leftovers in an airtight storage container and refrigerate for up to 3 days. It’s best to save the dipping sauce separate from the broccoli.
Nutrition
- Serving Size: 1 serving
- Calories: 244
- Sugar: 3.2g
- Sodium: 251mg
- Fat: 16.3g
- Saturated Fat: 2.4g
- Unsaturated Fat: 6.9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4.7g
- Protein: 6.9g
- Cholesterol: 5.8mg
