Roasted Sesame Broccoli is a quick, easy, and tasty side dish!
The way I’ve always cooked for holidays like Sukkot is to prepare all of the freezer-friendly dishes well in advance, then last minute, I prepare some veggie sides, which don’t freeze well. If you’re looking for quick and easy veggie sides to add to your Sukkos menus, I’ve got just the thing for you: Roasted Sesame Broccoli.
When I originally made this dish, I set out to make my Honey Glazed Garlic and Ginger Sugar Snaps. I know, it’s quite a stretch to get from there to Roasted Sesame Broccoli, but let me tell you how that happened.
My sister asked me to make a vegetable side dish for Rosh Hashanah (I was her guest). I offered the aforementioned sugar snaps, and she readily agreed. But then I forgot to buy sugar snaps, and thus didn’t make them. I like to follow through with my commitments, so I told her I would make them when I got to her house. Because it was pretty close to the holiday, I asked what stores she thought might be open. She directed me to a tiny little grocery store with a tiny little freezer section, with a tiny little selection of veggies. With no sugar snaps in sight, I grabbed the only thing I saw potential in: a big bag of broccoli florets.
I figured I would attempt to make the same recipe, using broccoli instead. But then my sister was out of ginger, so I improvised a little. I threw in a little this and a little that, and the result was a dish that had my sister asking for the recipe (and my 3 year old niece asking for more “trees.”) I knew I had a winner, and I knew I had to share it with all of you!
Here’s the important part of the story. My sister did NOT want me making anything at all, but I assured her it would be super simple. A cookie sheet, some parchment paper – basically no cleanup. So. If you’re a fan of quick and easy recipes that are basically “toss it all together and throw it in the oven,” you’re in luck, because Roasted Sesame Broccoli is about to become your new favorite side dish.
- 2 lb broccoli florets (I used frozen)
- 2 Tablespoons canola (or vegetable oil)
- 2 Tablespoons sesame oil
- 1 Tablespoon soy sauce
- 1 Tablespoon honey*
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 2 Tablespoons sesame seeds
- Preheat oven to 450.
- Line a cookie sheet with parchment paper and spread the broccoli over it.
- In a small bowl, combine the remaining ingredients aside from the sesame seeds and stir to combine.
- Pour the mixture over the broccoli and toss to coat.
- Sprinkle the sesame seeds over the broccoli. Stir or toss to distribute evenly.
- Bake at 450 for 35-40 minutes, until it's starting to brown.
- Serve hot. Enjoy!
*Note about the honey: it really adds to the flavor of this dish, but if your diet doesn’t allow for it, you can leave it out.
Needed for this recipe:
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Thanks all for stopping by! Have a great Yom Tov (holiday) to all those celebrating! Come back on Chol Hamoed (next week) for another amazing new recipe! -Miriam
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This looks delicious!!! I love quick veggies like this!
You don’t specify what you mean by “garlic” – fresh or powder?
powder – updated. if you want to use fresh, that would be excellent. Use a clove minced instead.
Did you defrost the broccoli first?
PS – I make that sugar snaps recipe with green beans and it always a huge hit!
do you think i can use a mix of cauliflower and broccoli?
I am wondering the same..did you try it with cauliflower?
Does the broccoli need to be defrosted ?
No need.
Can I omit the sesame oil?
You can use regular oil (canola, etc) instead, but it won’t have quite the same flavor.
If I’m not serving this immediately, should it be warmed up uncovered?
Yes
Just made these and they taste delicious!
Thank you so much for this recipe. It’s the perfect side dish for me 🙂
needed something different to serve and this was the perfect side dish. Delicious, filling and easy!!!!
all the components for a perfect recipe.
I usually roast mushrooms together with broccoli, my husband loves them together. you think this type of dressing would work with mushrooms as well?
sure!
After the first try, I make this all. the. time. It’s easy, it’s delicious… Even my baby sister, who is not a fan of broccoli, asks me to make this for her quite often.
I presume you could use fresh broccoli and not cook for as long or does frozen work best?
Thank you
You can definitely use fresh – and yes, reduce the baking time.
Do I defrost the broccoli first? If so, what’s the best method
Just leave it out of the freezer before cooking. If you forgot to, that’s fine too – it’ll probably need an extra few minutes.
I made this last night and it was a big hit! I will regularly be making it now. Thank you.
If I’m making this for yom too can I keep it refrigerated for 2 days?
This broccoli recipe is delicious!!!
Made this without honey for Whole30 and it was SOOOO GOOD! Thanks for sharing!
I made this today but with fresh brocolli. Need to definitely reduce the cooking time. What’s your recommendation?