Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Spicy Asian Roasted Broccoli & Snap Peas

Scott Phillips

Servings: four.

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


  • 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

Nutritional Information

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


  • 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 10×15-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.


Fiery Thai chiles don’t mellow when cooked. Their main purpose in this dish is to add a colorful contrast—and some heat.


Rate or Review

Reviews (6 reviews)

  • Jason123 | 07/26/2016

    This is fabulous! I've also lightly steamed the broccoli and peas, and sprinkled some of the sauce on it. Delicious. I'm going to try it on other vegetables next time.

  • MMX | 09/17/2014

    I loved this dish a lot. It looks like it takes a lot of work, because there are a lot of ingredients, but it really doesn't. (You can prepare the finishing sauce while the vegetables are roasting.)If you want more heat, crush the Thai chiles with the handle of a chef's knife before cooking.If you want to be a jerk (or prankster) substitute green Thai chiles for red ones and insist that they're just green beans.

  • sweeney5 | 05/13/2013

    I 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...

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial