Broccoli has long been one of my absolute favorite vegetables. As a kid, my friends always thought it was so strange that I actually wanted to eat broccoli whenever it was an option. This was especially true when their parents just boiled it on the stove! Thankfully, my taste buds have grown up a bit since that time and these days my go-to method for enjoying this veggie is roasted in the oven with just a little olive oil, salt and pepper. But every now and then, it can be so fun to mix things up a bit. Enter: this crispy baked broccoli.
Broccoli florets are coated with panko breadcrumbs, a few simple seasonings and a touch of fresh basil. The pieces are then set on a cooling rack placed inside a baking sheet, misted with a touch of olive oil and then popped into the oven. By using the cooling rack, the heat can circulate all around the broccoli and it gets perfectly crisp on all sides (and not mushy on the bottom).
After the broccoli is removed from the oven, itβs garnished with a touch of chopped peanuts for a bit more crunch and some sliced green onions for extra flavor.
But the real magic? The sweet and spicy dipping sauce. Made with just a few simple ingredients like sweet honey, spicy sriracha and Nakano Natural Rice Vinegar. The vinegar adds the perfect tangy bite that ties the sauce all together and keeps it from being too cloyingly sweet.
You may have some of the dipping sauce leftover after enjoying all the broccoli. But just go ahead and make the full amount. Because there are so many ways that you can put it to use. A few suggestions? Drizzle it over roasted veggies (I think it would be especially good with Brussels sprouts). Perhaps use it as a dipping sauce for fries or even tofu? Weβve also loved it drizzled over the top of pizza. The possibilities really are endless.
Crispy baked broccoli topped with roasted peanuts, green onions and served with a sweet and spicy dipping sauce.
Ingredients
- 2 large eggs
- 3 tablespoons milk
- 1/2 cup all-purpose flour
- 1 cup panko bread crumbs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 tablespoons minced fresh basil
- 5 1/2 cups broccoli florets (1Β½- to 2-inch pieces)
- 1/4 cup roughly chopped roasted peanuts
- 1/4 cup thinly sliced green onion
- 1/2 cup honey
- 3 tablespoons sriracha
- 2 tablespoons Nakano Natural Rice Vinegar
- 1 clove garlic, minced
- Pinch of salt
Instructions
- Preheat the oven to 400ΒΊF. Line a rimmed baking sheet with foil and then set an oven-safe cooling rack inside the baking sheet. Mist with olive oil or nonstick cooking spray and set aside.
- In a small bowl, beat together the eggs and milk. In a shallow dish, mix together the flour, bread crumbs, garlic powder, salt and basil. Working a few pieces at a time, dip the broccoli into the egg mixture, shake off the excess, then place in the breadcrumb mixture, tossing to coat. Place on the prepared baking sheet in a single layer. Once all the broccoli is on the baking sheet, mist lightly with olive oil or nonstick spray.
- Bake for about 15 to 20 minutes, until the coating is lightly golden and the broccoli is tender (but still a touch crisp). Remove from the oven and let cool for 5 minutes. Transfer to a serving dish or platter and sprinkle with the peanuts and green onion.
- In a small bowl, whisk together all the ingredients for the sauce. Taste and adjust with additional sriracha, if needed.
- Serve the broccoli with the sauce on the side for dipping. Store any extra sauce in an airtight container in the refrigerator.
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This recipe was created in connection with my appointment as a contributor to the Nakano Natural and Seasoned Rice Vinegar.
5 Comments
Swati
April 22, 2016 at 6:41 amI simply love this recipe. Is there a way I can make it without the egg ? any alternative ?
Ashley Jennings
April 26, 2016 at 9:35 amThanks so much! Two suggestions that may work – you could try using a flax egg or just try using more milk and sort of press a little more to get the breadcrumb mixture to stick (I actually think something a little thicker like canned coconut milk might be good here!).
The Sunday Mode
April 23, 2016 at 5:17 amAh I’m the opposite, Broccolli has never been one of my favourite veggies but to be honest I think if you coated them in breadcrumbs I’d probably devour them. I love the addition of garlic to this recipe as well, I always love anything that includes garlic.
http://www.thesundaymode.blogspot.com.au
Ashley Jennings
April 26, 2016 at 9:31 amToo funny! Definitely – between the coating and the sauce these are hard to resist!
Oliv
November 14, 2016 at 6:33 pmI just made and ate these for dinner- whoa! I used almond flour and gluten free bread crumbs and they still baked up stellar. The sauce was INCREDIBLE. Everything I’m looking for in an Asian inspired dish. It was so easy too! I’ll definitely be making these over takeout any night. I love that I also don’t feel like total garbage. Thanks for sharing!