Sesame Maple Broccoli
Sesame Maple Roasted Broccoli will make tonight’s veggies anything-but-boring with an irresistible sweet and savory glaze. It has the crisp-tender texture and charred edges that make roasted broccoli so good. But maple syrup adds even more caramelization, and soy sauce and sesame oil give it a huge punch of flavor. I like to say that it converts even the pickiest eaters, but that’s only if I don’t pick every piece right off the pan before it even makes it to the table!
Pair this sesame maple broccoli with gluten free Asian chicken meatballs and fluffy rice for a complete meal.
Delicious Details
- Cuisine Inspiration: Asian
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free option, Dairy-free
- Skill Level: Easy
Even as a food blogger, I fall into dinnertime ruts, and the first thing to go when I’m short on time or creativity is side dishes. I’ll end up popping frozen veggies in the microwave, or just making basic roasted cauliflower or roasted butternut squash. Which is fine, but sometimes I forget how easy it is to add a little pizzazz to produce.
It just takes a splash of balsamic vinegar to turn plain old vegetables into Balsamic Roasted Veggies, and undoubtedly, Maple Roasted Brussels Sprouts are even tastier than the plain kind. And for this roasted broccoli recipe, a little touch of Asian flavors with a hint of sweetness to get those perfectly caramelized bits makes Sesame Maple Broccoli even harder to stop eating. Not a bad thing when you have to get the picky ones eating their veggies!
Why You’ll Love this Roasted Broccoli Recipe
- Simple ingredients. Toss those florets in a mixture of just a few basic pantry items before you roast them, and it caramelizes into a delicious glaze that makes it irresistible.
- Big flavor. That short list of ingredients doesn’t skimp on deliciousness, with each one packing a bold punch.
- Easily gluten free. Just use a gluten free soy sauce or tamari for a simple swap that nobody will even notice.
Recipe Ingredients
Here’s a brief rundown of what you’ll need for this roasted sesame maple broccoli recipe. I’ve included a few notes about the ingredients, followed by some helpful tips. Scroll down to the recipe card for the full amounts and step-by-step instructions.
- Broccoli – you’ll need about a pound of broccoli crowns. If you buy the whole head with the thick stem, I’d get about a pound and a half, since you’ll be cutting off a lot of the stalk. You’ll want about 4 cups or so of florets.
- Soy sauce or tamari – be sure to use gluten free if you need to.
- Avocado oil – olive oil is also fine, as is another neutral oil.
- Maple syrup – you definitely want the real stuff here, and not pancake syrup.
- Sesame oil – this can be toasted or not. It doesn’t make a huge difference for this recipe.
- Dry ground ginger – I like using dried ginger so that it doesn’t burn in the high heat of the oven.
- Red pepper flakes – there is only a pinch for the tiniest bit of heat, but you can leave them out if you don’t want any spice.
- Sesame seeds – not toasted. They will toast along with the broccoli while it roasts.
Tips for Success
- Cut the way you like it. When you cut the broccoli, leave on as little or as much of the stem as you like. We have a couple of stem-eaters in my house, and a couple that will only eat the florets, so I mix it up. The most important thing is that the pieces are around the same size so they roast evenly.
- Prep your pan. I usually just coat my baking sheet with oil, but you can also use parchment paper. I find it doesn’t caramelize quite as much.
- Spread it out. Be sure to use a nice large half sheet pan so there is plenty of room to spread out the broccoli and let it get roasty and toasty. If it is all piled together, it will steam more than it roasts. I like these aluminum baking sheets from Nordicware.
- Give it a garnish. Feel free to drizzle your roasted broccoli with sriracha or Peanut Sauce. You can also sprinkle on some sliced scallions or minced cilantro after roasting,
- Store and reheat leftovers. You can place leftover broccoli in an airtight container in the refrigerator for up to 3 or 4 days. It will reheat fine in the microwave, but if you want to restore the crispy edges, I recommend the air fryer or tossing it back in the oven.
Make it a Meal
Sesame Maple Broccoli is a go-to side for lots of our favorite Asian-inspired dinners like these…
- Classic chicken. A Chicken and Vegetable Stir Fry is always a go-to, but Asian Chicken Meatballs are a yummy change of pace.
- Low and slow. Use the slow cooker to your advantage with Crockpot Teriyaki Chicken or Sriracha Lime Turkey Tenderloin so you can come home to dinner.
- Got ground beef? You can easily whip up Egg Roll in a Bowl or Thai Style Sliders while the broccoli is in the oven.
- Seafood night. The flavors pair perfectly with Sesame Maple Glazed Salmon, but the kids always love when Teriyaki Shrimp is on the menu.
Sesame Maple Roasted Broccoli
Equipment
- Sheet pan
Ingredients
- 1 pound broccoli crowns cut into florets (about 3-4 cups)
- 2 Tablespoons soy sauce or tamari, gluten free if needed
- 1 Tablespoon avocado oil or olive oil
- 1 Tablespoon pure maple syrup
- 1 teaspoon sesame oil
- 1/8 teaspoon dry ground ginger
- 1/8 teaspoon red pepper flakes , optional
- 1 teaspoon sesame seeds
Instructions
- Preheat your oven to 450°F and coat a baking sheet with olive oil or cooking spray.
- Wash and dry 1 pound broccoli crowns, and cut into florets. Spread the florets on the prepared sheet pan.
- In a small bowl, combine 2 Tablespoons soy sauce, 1 Tablespoon avocado oil, 1 Tablespoon pure maple syrup, 1 teaspoon sesame oil, 1/8 teaspoon dry ground ginger, and 1/8 teaspoon red pepper flakes and stir together with a fork or small whisk to combine.
- Pour the sauce mixture over the broccoli and toss to coat thoroughly.
- Spread the broccoli in a single, even layer on the baking sheet. Sprinkle with 1 teaspoon sesame seeds.
- Roast at 450°F for 16-20 minutes, tossing once after about 8 minutes until it is cooked to your desired texture.
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Be careful not to leave in the oven too long as the tips can burn very quickly, absolutely delicious, my family asked for this to be served once a week!