Chili Oil Roasted Broccoli with Cashews
A vibrant and enticing dish featuring crispy broccoli florets roasted in aromatic chili oil, complemented by cashews and umami flavors.
Ingredients
For the Chili Oil
- ⅓ cup extra-virgin olive oil A rich, fruity oil that adds depth and moisture.
- 2 teaspoons crushed red pepper flakes Delivers a spicy kick.
For the Broccoli
- 4 medium heads broccoli (cut into florets, about 1 pound of florets) Provides both nutrition and crunch.
- as needed Kosher salt Enhances flavor and balances the heat.
- as needed Freshly ground black pepper Adds warmth that complements the spice.
- 1 tablespoon soy sauce or tamari Offers a savory umami flavor.
- 2 tablespoons nutritional yeast This cheesy, nutty ingredient enriches the dish without dairy.
- 1 handful halved cashews Brings a delightful contrast to the roasted broccoli.
Instructions
Preparation of Chili Oil
- In a small saucepan over medium-low heat, add the olive oil and crushed red pepper flakes. Simmer while stirring frequently until fragrant, about 6 minutes. Remove from heat and allow to cool completely. Strain the oil into a bowl, discarding the red pepper flakes.
Roasting Broccoli
- Preheat your oven to 400ºF (200ºC).
- In a large bowl, toss the broccoli florets with the chili oil until well coated. Spread in a single layer on a prepared baking sheet. Season with kosher salt and freshly ground black pepper.
- Roast the broccoli for about 20 minutes, or until slightly charred and tender.
Final Touches
- Drizzle the roasted broccoli with soy sauce. Transfer to a serving dish, sprinkle with nutritional yeast and top with halved cashews. Serve immediately.
Notes
For added depth of flavor, consider marinating the broccoli in the chili oil for about 30 minutes before roasting. Switch up the nuts to almonds or peanuts, and adjust the heat level to your preference.