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Spicy Asian Roasted Broccoli & Snap Peas

by Julie Grimes Bottcher

read reviews (4)

If you have trouble finding fresh Thai chiles (also called bird chiles), try using the same amount of the dried version. Serves four.

To learn more, read the article:
Zesty Roasted Vegetable Combinations

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sugar snap peas miso Asian chile paste more more

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):
Calories (kcal): 290; Fat (g): 20; Fat Calories (kcal): 180; Saturated Fat (g): 3; Protein (g): 7; Monounsaturated Fat (g): 11; Carbohydrates (g): 24; Polyunsaturated Fat (g): 5; Sodium (mg): 800; Cholesterol (mg): 0; Fiber (g): 6;

photo: Scott Phillips

From Fine Cooking 70 , pp. 46

February 1, 2005

user reviews

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by sweeney5, 5/13/2013I love this recipe! Made it for the first time following the recipe other than having to use green hot peppers as no red ones were available. I could eat this all day long. My husband wasn't too thrilled, he doesn't like orange with savory foods. I though the flavor mix was perfect and will make it again, next time for company. This was also the first time I bought or used miso. I might be hooked...

by grlup, 11/15/2012I love broccoli but so often it is just an afterthought. This dish is excellent and makes broccoli the star. You could make a meal out of it by serving it over brown rice. The flavors are wonderful and the amount of spice/heat can be adjusted simply by using more or less of the chile paste. This is a keeper.

by Bagni, 1/7/2010Wow! Teenagers that didn't previously "like" vegetables came back for seconds. Bright flavors

by wwlwwlf, 8/12/2008Excellent flavors. It was a big hit with guests.

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