Thai Broccoli & Scallions


1 1/2 lbs broccoli, cut into florets

4 scallions, cut into 2-inch pieces

4 Tbls olive oil

kosher salt and black pepper

For the vinaigrette:

1/4 c freshly squeezed lime juice (from 1-2 limes)

1 scallion, finely chopped

1 1/2 tsp light brown sugar

1/2 tsp red pepper flakes, plus more to taste

2 Tbls fish sauce

1 Tbls finely chopped cilantro

1 Tbls finely chopped mint


Heat the oven to 425F.

In a large bowl, toss the broccoli and scallions with the olive oil. Season with salt and pepper and toss again.

Spread the mixture evenly on a large sheet pan and roast until crisp and golden, about 15 to 20 minutes, tossing halfway through to ensure even cooking.

While the vegetables roast, make the vinaigrette: In a small bowl, whisk all the ingredients until the brown sugar is dissolved.

Place the broccoli and scallions in a bowl and toss with the vinaigrette.

Filed in: Thai