I’ve been eating this super simple dinner all week, and I can’t get over how flavorful and easy it is. I roast a bunch of broccoli and brussels sprouts in a large baking sheet until nicely browned then toss it in the easiest sesame and soy dressing ever. It’s that easy.
This pandemic has had me cooking more, but cooking far fewer new recipes. I’ve been hanging on to old favorites like Ribollita or Butter Chickpeas, so I’ve been posting less. After I made this in the afternoon on a whim, though, I knew I had to share it. It’s a combination of all the best things–quick, crispy, and salty.
The best part is the sesame oil, so don’t skimp on this! It’s toasty and delicious in this dish, and it adds a complexity that kind of breaks up the saltiness of the soy sauce. I also use rice vinegar to make it tangy and as much or as little chili garlic sauce as you want. This recipe is so easy, it almost doesn’t warrant a recipe. But that’s what makes it so great.
My recipe serves just two, but you can easily double the recipe by using two baking sheets. Just make sure you rotate them halfway through cooking!
- 2 crowns of broccoli, cut into 1 inch florets
- ½ lb brussels sprouts, ends removed and halved
- 1 tbsp minced fresh ginger root
- 2 tbsp olive oil
- kosher salt
- 2 tbsp low sodium soy sauce
- ½ tsp chili garlic sauce (or more)
- 1 tsp unseasoned rice vinegar
- 1 tbsp sesame oil
- cooked white rice for serving
- Preheat the oven to 425 F.
- On a large baking sheet, add the broccoli, brussels, and ginger. Drizzle on the olive oil and sprinkle with salt. Toss with your hands to coat everything evenly. Bake 20-25 minutes or until the vegetables are browned and crisped. Remove from the oven.
- Meanwhile in a small bowl, whisk together the soy sauce, chili garlic sauce, vinegar, and sesame oil. Pour directly over the vegetables on the baking sheet and stir.
- Serve over white rice immediately.
