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).
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.
For the broccoli:
- 2 large eggs
- 3 tablespoons milk
- ½ cup all-purpose flour
- 1 cup panko bread crumbs
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 2 tablespoons minced fresh basil
- 5 ½ cups broccoli florets 1½- to 2-inch pieces
- ¼ cup roughly chopped roasted peanuts
- ¼ cup thinly sliced green onion
For the sauce:
- ½ cup honey
- 3 tablespoons sriracha
- 2 tablespoons Nakano Natural Rice Vinegar
- 1 clove garlic minced
- Pinch of salt
- Preheat the oven to 400ºF. 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.
For the broccoli:
- 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.
For the sauce:
- 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.