Broccoli with Thai Peanut Sauce


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Roast broccoli flowerets and stems, then toss with a delectable sauce and top with chopped peanuts.

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  • 1 large bunch broccoli (about 1 1/2 lb.), flowerets cut into bits size pieces, and stems peeled and sliced 1/2 inch thick
  • 1 Tbs. vegetable oil
  • 1 Tbs. minced, peeled fresh ginger
  • 1 garlic clove, crushed with garlic press
  • 2 tsp. Asian fish sauce (Nuoc Nam)
  • 2 Tbs. fresh lime juice
  • 1 tsp. sugar
  • 3/4 C. loosely packed fresh cilantro leaves, chopped
  • 2 Tbs. unsalted roasted peanuts, coarsely chopped

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Preheat oven to 450 degrees. Toss broccoli and oil in two 15 1/2x10 1/2 inch jelly roll pans until evenly coated. Roast broccoli 20 minutes or until tender and lightly browned, stirring occasionally and rotating pans between upper and lower racks halfway through baking time. Stir in ginger and garlic, and roast 3-5 minutes longer. In large bowl, mix fish sauce, lime juice, and sugar. Add broccoli and cilantro; toss to coat. Sprinkle with peanuts to serve.

Yield: about 4 C. or 6 side dish servings

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