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Charred Broccoli with Sriracha Almond Butter Sauce
Charred Broccoli with Sriracha Almond Butter Sauce
Linda Pugliese/Just Married

Our new favorite simple side? Charred broccoli with Sriracha almond butter from Caroline Chambers’s Just Married: A Cookbook for Newlyweds.

“Roasting broccoli until charred and crispy before dousing it in a spicy almond butter sauce is one sure way to convert any veggie hater into a lifelong broccoli advocate,” Chambers explains in her book. (Ahem, hubby, we’re looking at you.)

“A classic Thai peanut sauce is always welcomed," she says. "Here, I sub almond butter for peanut butter for a richer, earthier flavor, not to mention the health upsides, like nearly three times the vitamin E and twice the iron.”

If you’re looking for a complete meal, Chambers suggests tossing everything in a bowl with 8 ounces of cooked soba noodles and a bit more sauce. Yu-um.

RELATED: Broccoli and Cauliflower Gratin

4 servings


1 pound broccoli

1 tablespoon plus 1 teaspoon grapeseed oil

1 tablespoon soy sauce

Juice of 1 lime

½ cup shelled edamame

2 tablespoons untoasted slivered almonds

¼ cup Sriracha Almond Butter Sauce (recipe below) 

4 scallions, white and green parts, thinly sliced

Sriracha Almond Butter Sauce

½ cup smooth almond butter

2 tablespoons toasted sesame oil

2 tablespoon soy sauce

3 tablespoons fresh lime juice (from about 2 limes)

1 tablespoon plus 1 teaspoon Sriracha

1 teaspoon honey or maple syrup

2 garlic cloves, grated

1. Make the Salad: Use a vegetable peeler to peel the broccoli stems to remove their tough, chewy outer layer. Trim the tough ends and slice the stems ¼-inch-thick all the way up to the florets. Cut off the stems and put aside. Cut the florets into bite-size pieces (about 1-inch wide).

2. Heat 1 tablespoon of the grapeseed oil in a large nonstick skillet over medium-high heat. Add the broccoli stems (not florets) and cook for 4 minutes, stirring occasionally.

3. Add the remaining 1 teaspoon grapeseed oil, the broccoli florets, soy sauce and lime juice and cook, stirring occasionally, for 5 minutes more. If the pan gets too dry, add 1 tablespoon water at a time. Lower the heat to medium. Add the edamame and almonds and cook for about 3 minutes more, until the nuts and edamame are lightly charred. Transfer the broccoli mixture to a serving platter.

4. Make the Sriracha Almond Butter Sauce: In a medium bowl, stir together the almond butter, sesame oil, soy sauce, lime juice, Sriracha, honey and garlic.

5. Stir in 1 teaspoon warm water at a time until you’ve achieved a drizzle-able consistency.

6. Drizzle the sauce over the broccoli and scatter the scallions over the top. Enjoy immediately or at room temperature.


229 calories

16g fat

16g carbs

10g protein

5g sugars

Sriracha Almond Butter Sauce

267 calories

24g fat

9g carbs

7g protein

1g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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