Charred Broccoli with Sriracha Almond Butter Sauce
Print Recipe
Our new favorite simple side? Charred broccoli with sriracha almond butter sauce 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 eight ounces of cooked soba noodles and a bit more sauce. Yuh-um.
Ingredients
Salad
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 tablespoons 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
Directions
1. Make the Salad: Using a vegetable peeler, peel the broccoli stems to remove their tough, chewy outer layer. Trim off the tough ends and slice the stems ¼ inch thick all the way up to the florets. Cut off the sliced stems and set 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 the florets) and cook for 4 minutes, stirring occasionally.
3. Add the remaining 1 teaspoon grapeseed oil, the broccoli florets, soy sauce and lime juice; cook, stirring occasionally, for 5 minutes more. If the pan gets too dry, add water 1 tablespoon at a time. Reduce 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 warm water, 1 teaspoon at a time, until the mixture is a consistency that can be drizzled.
6. Drizzle the sauce over the broccoli and scatter the scallions on top. Enjoy immediately or at room temperature.
Salad
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.