Toss roasted broccoli with lime, cilantro, mint and hot chiles for an addictive side dish.
| Level: | Easy |
| Total: | 40 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 bunch broccoli, tough stems trimmed (about 1 1/2 pounds)
- 3 tablespoons vegetable oil
- Kosher salt
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1/4 cup roasted cashews, chopped
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 1 Fresno or red jalapeno pepper, sliced (seeds removed for less heat)
Instructions
- Preheat the oven to 450 degrees F.
- Coarsely chop the florets from the broccoli and slice the tender stems into 1/2-inch thick bite-size pieces. Toss with the oil and a pinch of salt on a baking sheet until coated, spread into a single layer. Roast until tender and lightly charred, about 25 minutes.
- Sprinkle with the fish sauce and lime juice. Add the cashews, cilantro, mint and Fresno pepper and toss to combine.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 205 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 475 mg |