Tender broccoli with a bit of char gets crunch from cashews, tang from lime and heat from jalapeño to create flavors reminiscent of Southeast Asian cooking.
| Level: | Easy |
| Total: | 35 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 large head broccoli (about 1 1/2 pounds), outer part of thick stems peeled
- 3 tablespoons vegetable oil
- 2 tablespoons chopped roasted salted cashews
- 1 tablespoon Asian fish sauce
- 1 tablespoon freshly squeezed lime juice, plus lime wedges, for serving
- 1 tablespoon chopped fresh cilantro (or mint)
- 1 tablespoon chopped jalapeno
Instructions
- Preheat the oven to 450 degrees F.
- Cut the broccoli florets into 1-inch pieces and slice the stems crosswise into 1/2-inch-thick pieces. Put in a large bowl and toss with the oil and 1 tablespoon water. Spread on a baking sheet and roast, stirring once halfway through, until tender and lightly charred, 20 to 25 minutes. Transfer to a bowl and toss with the cashews, fish sauce, lime juice, cilantro and jalapeno. Serve with lime wedges.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 119 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 273 mg |
| Serving Size | 1 of 6 servings |
| Calories | 119 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 273 mg |