If you read my post on Sriracha Green Beans with Mushrooms, you know all about this sweet and spicy condiment. Here it is, paired with broccoli, almonds, and scallions. Mmmm. I ate this as is, but you could add some brown rice or quinoa to make it more of a meal. I started with this recipe:
But I changed it up a bit. I decreased the oil and honey to keep this closer to an Eat to Live-worthy recipe. I increased the broccoli appreciably, but kept the same amount of nuts and I think the proportions were fine. Here’s my version:
3 small crowns broccoli (or 2 large)
6 scallions, sliced (white and light green parts only)
1/4 cup sliced almonds, toasted
4 T soy sauce (low sodium)
2 t sriracha sauce
1 t sesame oil
1 t honey
Heat oven to 425. Cut broccoli into florets. Line a baking sheet with parchment paper. Mix the soy, sriracha, oil, and honey in a bowl. Add broccoli and toss to coat. Place broccoli on baking sheet and drizzle with remaining sauce. Roast 15-20 minutes until crisp but cooked. You may cook longer or shorter based on your own preference for broccoli-“doneness”. Remove from oven and toss with scallion and toasted almonds. To toast almonds, microwave in 30 second intervals until toasted or toast over medium heat in a small frying pan (no oil needed). Watch them because they quickly go from raw to burnt.
Here’s mine. I gobbled it up. I didn’t share. But it was me and the kids, and while I offered, they all politely said “no thank you.” Such polite carnivores I’m raising.