Spicy Asian Roasted Broccoli & Snap Peas
If you have trouble finding fresh Thai chiles (also called bird chiles), try using the same amount of the dried version.
To learn more, read the article:
Zesty Roasted Vegetable Combinations
5 cups broccoli florets (from about 2 broccoli crowns)
3 cups (about 12 oz.) fresh sugar snap peas
6 to 8 red or orange fresh Thai chiles, stems trimmed
3 Tbs. extra-virgin olive oil
2 Tbs. plus 1 tsp. toasted sesame oil
1 tsp. kosher salt
2 Tbs. fresh cilantro leaves, chopped
1-1/2 Tbs. light-colored (white or yellow) miso
1 Tbs. honey
2 tsp. sambal oelek (Asian chile paste)
1 tsp. finely grated orange zest
1 tsp. grated fresh ginger
1 clove garlic, minced
Tip: Fiery Thai chiles don't mellow when cooked. Their main purpose in this dish is to add a colorful contrast—and some heat.
Position a rack in the center of the oven and heat the oven to 450°F.
Put the broccoli, peas, and chiles in a large bowl; toss with 2 Tbs. of the olive oil and 2 Tbs. of the sesame oil. Sprinkle with salt and toss again. Transfer the vegetables to a 10x15-inch Pyrex dish and roast, stirring once, until the peas are lightly browned and the broccoli tops are quite dark in spots, about 22 min.
Meanwhile, in a small bowl, whisk the remaining 1 Tbs. olive oil, 1 tsp. sesame oil, cilantro, miso, honey, sambal oelek, orange zest, ginger, and garlic. Pour the mixture over the roasted vegetables and toss to coat. Remove the chiles (or leave them in for color but warn diners not to eat them). Serve immediately.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 70
, pp. 46
February 1, 2005