Roasted Broccoli with Curry Peanut Sauce is a crave-worthy side dish that you’ll come back to again and again, all year long. Pair with cooked rice and a protein to make a complete, easy weeknight meal!
This Roasted Broccoli with Curry Peanut Sauce is my current favorite side dish. Developing and testing this recipe was easy - my family requested this dish, even after final development was done! And personally, broccoli has long been my favorite vegetable. It was one of the only vegetables I liked as a kid, and it’s still my favorite now. Drizzled with peanut sauce though? I could eat this every day.
This side dish comes together quickly. While the broccoli is roasting in the oven, you whisk up the peanut sauce from pantry and spice cabinet staples. As soon as the broccoli comes out of the oven, drizzle it with peanut sauce and top with garnishes, and it’s ready for the table. While the broccoli is roasting, you’ve also got just the right amount of time to cook up a batch of rice and a simple protein, like chicken, fish, or tofu to make this a complete meal. (Some variation on cooked broccoli + white rice + grilled protein has been my go-to meal since college.)
Broccoli is a nutrient-dense winter vegetable, and paired with warming curry spice in this peanut sauce, this is a cozy winter side dish that brightens up the cold, dark days. The fresh herbs remind you of the lighter days on the horizon, and round out this flavor-packed side dish. Make Roasted Broccoli with Curry Peanut Sauce tonight, and I bet it will become a part of your regular rotation quickly!
Roasted Broccoli with Curry Peanut Sauce is a crave-worthy side dish that you’ll come back to again and again, all year long. Pair with cooked rice and a protein to make a complete, easy weeknight meal!
2 pounds broccoli, cut into florets
2 Tbsp. avocado oil
3/4 tsp. kosher salt
1/4 tsp. ground black pepper
1 cup natural peanut butter (chunky or creamy, your preference)
2 Tbsp. low-sodium tamari (or soy sauce)
2 Tbsp. pure maple syrup
1 Tbsp. rice vinegar
1 tsp. toasted sesame oil
1 tsp. yellow curry powder
1/2 tsp. garlic powder
1/2 tsp. ground ginger
1/2-3/4 cup warm water
1/4 cup minced fresh cilantro
3 green onions, white and light green parts, thinly sliced
1/4 cup crushed peanuts
Sweet chili sauce, optional, for drizzling
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
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