Asian Roasted Broccoli (GF, V)

Source: Self-Proclaimed Foodie | Serves: 4 | Time: 25 min

Changes: replaced soy sauce with coconut aminos and replaced ginger with allspice. Served with meat this time. I like to test out some meat recipes as is before veganizing. If you have any ideas on how to adjust this Honeybush, Mandarin & Orange Baked Chicken recipe, I'm all ears!

Ingredients

1 pound #broccoli florets fresh, washed and dried

2 tbsp coconut aminos

1 tbsp EVO

1 tbsp rice vinegar

1/2 tsp chili paste

1/4 tsp allspice

2 cloves garlic, minced

1 tbsp sesame seeds

1 tbsp sesame oil

Instructions

Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.

In a large bowl, whisk together 1 tablespoon olive oil, 2 tablespoons coconut aminos, 1 tablespoon rice vinegar, 1/2 teaspoon chili paste, and 1/4 teaspoon allspice. Add 1 pound broccoli florets and toss to coat. Spread onto single layer on baking sheet.

Bake in preheated oven for about 10 minutes, stirring halfway through. Remove from oven and add the 2 cloves garlic, 1 tablespoon sesame seeds and 1 tablespoon sesame oil. Toss to coat. Continue cooking another 5-10 minutes until edges of broccoli begin to brown and broccoli pieces are tender.