Side Dishes

December 28, 2022

Roasted Broccoli with Curry Peanut Sauce

Roasted Broccoli with Curry Peanut Sauce is a crave-worthy side dish that you’ll come back to again and again, all year long. Pair with cooked rice and a protein to make a complete, easy weeknight meal!

This Roasted Broccoli with Curry Peanut Sauce is my current favorite side dish. Developing and testing this recipe was easy - my family requested this dish, even after final development was done! And personally, broccoli has long been my favorite vegetable. It was one of the only vegetables I liked as a kid, and it’s still my favorite now. Drizzled with peanut sauce though? I could eat this every day.

This side dish comes together quickly. While the broccoli is roasting in the oven, you whisk up the peanut sauce from pantry and spice cabinet staples. As soon as the broccoli comes out of the oven, drizzle it with peanut sauce and top with garnishes, and it’s ready for the table. While the broccoli is roasting, you’ve also got just the right amount of time to cook up a batch of rice and a simple protein, like chicken, fish, or tofu to make this a complete meal. (Some variation on cooked broccoli + white rice + grilled protein has been my go-to meal since college.)

Broccoli is a nutrient-dense winter vegetable, and paired with warming curry spice in this peanut sauce, this is a cozy winter side dish that brightens up the cold, dark days. The fresh herbs remind you of the lighter days on the horizon, and round out this flavor-packed side dish. Make Roasted Broccoli with Curry Peanut Sauce tonight, and I bet it will become a part of your regular rotation quickly!

Ingredients assembled for Roasted Broccoli with Curry Peanut Sauce
Assemble your ingredients.

Whisking together the curry peanut sauce ingredients into a smooth consistency
While the broccoli is roasting in the oven, whisk together the peanut sauce ingredients until smooth and easy to drizzle.

Stages of dressing and garnishing Roasted Broccoli with Curry Peanut Sauce
After the broccoli is out of the oven, garnish it immediately. I like to start with a generous drizzle of curry peanut sauce, then the fresh cilantro and green onion, followed by crushed peanuts, and finished with a drizzle of sweet chili sauce.

Roasted Broccoli with Curry Peanut Sauce on a sheet pan lined with parchment paper
Serve Roasted Broccoli with Curry Peanut Sauce immediately. Pair with cooked rice and a protein for a complete meal.

Roasted Broccoli with Curry Peanut Sauce on a sheet pan with a fork
Honestly, sometimes I just go straight in with a fork, and it doesn't even make it to the table - it's that good!

Roasted Broccoli with Curry Peanut Sauce

Roasted Broccoli with Curry Peanut Sauce is a crave-worthy side dish that you’ll come back to again and again, all year long. Pair with cooked rice and a protein to make a complete, easy weeknight meal!

Author:

Kira Freed - The Joyful Plateful

Prep:

5

min

cook:

25

min

total:

30

min

Ingredients

2 pounds broccoli, cut into florets

2 Tbsp. avocado oil

3/4 tsp. kosher salt

1/4 tsp. ground black pepper

1 cup natural peanut butter (chunky or creamy, your preference)

2 Tbsp. low-sodium tamari (or soy sauce)

2 Tbsp. pure maple syrup

1 Tbsp. rice vinegar

1 tsp. toasted sesame oil

1 tsp. yellow curry powder

1/2 tsp. garlic powder

1/2 tsp. ground ginger

1/2-3/4 cup warm water

1/4 cup minced fresh cilantro

3 green onions, white and light green parts, thinly sliced

1/4 cup crushed peanuts

Sweet chili sauce, optional, for drizzling

Instructions

  1. Preheat oven to 400 degrees F. Line a large sheet pan with parchment paper and set aside. 
  2. In a large bowl, toss broccoli florets with avocado oil and salt and pepper until evenly coated. Transfer broccoli to the prepared sheet pan and arrange in an even layer. 
  3. Roast the broccoli in the oven at 400 degrees F for 25 minutes. 
  4. While the broccoli is roasting, make the peanut sauce. In a medium bowl, combine peanut butter, tamari, maple syrup, rice vinegar, toasted sesame oil, curry powder, garlic powder, and ground ginger. Stir until incorporated. The mixture will be very thick. Gradually pour in the warm water until sauce reaches desired consistency. It should still be thick, but smooth enough to pour easily. Set aside. 
  5. Once the broccoli is roasted, remove it from the oven, and dress it with sauce and garnishes immediately. I like to generously drizzle with peanut sauce first, then scatter the cilantro and green onions, then the crushed peanuts, and finish with a drizzle of sweet chili sauce.
  6. Serve the dressed broccoli while hot, alongside cooked rice and a grilled protein such as chicken, salmon, or tofu, with extra peanut sauce! 
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