My plan for dinner was a ginger sesame marinated pork tenderloin, basmati rice and steamed broccoli. Isn’t that awfully easy…and awfully boring? I found this recipe for roasted broccoli and snap peas made extra delicious with a light sauce of sesame oil, orange zest, cilantro, honey, fresh ginger, garlic and sambal oelek. So glad I took the extra time to make this side dish.
Living where we do there are limitations on the ingredients I can get my hands on. I couldn’t find bird chiles, so I didn’t use them and as a result this wasn’t too spicy even with the sambal oelek. If you really have a problem with spice, then you can leave that out as well. I also didn’t use the miso, mostly because I was too lazy to look for it! Since it’s just Ben and I eating dinner, I also like to make just enough for the two of us unless it’s something I know is wonderful left over. So I changed parts of this recipe to better suit our lifestyle. Here is the link to the original recipe.
There is something so very special about roasted veggies, and this recipe is no exception. This is a perfect side for an Asian flavored meal. Enjoy!
Spicy Asian Roasted Broccoli & Snap Peas
Adapted from finecooking.com
- 2 heads of broccoli, cut into florets
- 8 ounces snap peas (1 bag)
- 2 tablespoons olive oil, divided
- 1 tablespoon plus 1 1/2 teaspoons sesame oil, divided
- 1/2 teaspoon kosher salt
- 1 1/2 tablespoons chopped fresh cilantro
- 1 tablespoon honey
- 1 teaspoon sambal oelek
- 1 teaspoon grated orange zest
- 1 teaspoon fresh grated ginger
- 1 teaspoon minced garlic
- Preheat oven to 400°F
- Combine broccoli and snap peas in a 9×13 glass dish and drizzle 1 tablespoon of olive oil and 1 tablespoon sesame oil over vegetables, toss together to coat and sprinkle with salt.
- Roast for 20 minutes, checking and stirring about half way through. Vegetable are done when slightly browned.
- While vegetable are cooking whisk the rest of the ingredients together.
- When vegetables are done pour sauce over and toss to coat.