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Baked Broccoli Poppers with Honey-Sriracha Dipping Sauce

Baked Broccoli Poppers with Honey-Sriracha Dipping Sauce Recipe

Baked Broccoli Poppers with Honey-Sriracha Dipping Sauce
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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).

Baked Broccoli Poppers
After the broccoli is removed from the oven, it’s 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? We’ve also loved it drizzled over the top of pizza. The possibilities really are endless.

You can receive recipes like my Baked Broccoli Poppers, cooking tips, and coupons delivered to your inbox by subscribing to the Nakano e-newsletter. Sign up here. You can also grab a Nakano Rice Vinegar coupon right now to get you started in the kitchen.

This recipe was created in connection with my appointment as a contributor to the Nakano Natural and Seasoned Rice Vinegar.

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5 Comments

  • Reply
    Swati
    April 22, 2016 at 6:41 am

    I simply love this recipe. Is there a way I can make it without the egg ? any alternative ?

    • Reply
      Ashley Jennings
      April 26, 2016 at 9:35 am

      Thanks 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!).

  • Reply
    The Sunday Mode
    April 23, 2016 at 5:17 am

    Ah 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

    • Reply
      Ashley Jennings
      April 26, 2016 at 9:31 am

      Too funny! Definitely – between the coating and the sauce these are hard to resist!

  • Reply
    Oliv
    November 14, 2016 at 6:33 pm

    I 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!

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