In my personal opinion, there is no better way to prepare broccoli than roasting it in a super hot oven with whatever seasonings your heart desires. Roasted broccoli is so delicious on it's own that I often just add salt, pepper, avocado oil and some dried herbs to the tiny trees before popping them in the oven.
However, if you're looking for something with a little more pizzaz (or kick, in this sense) this Spicy Sriracha broccoli is TO DIE FOR. I used to call it Kung Pao Broccoli but the english major in me can't pass up a good alliteration. Feel free to call it whatever you feel like as well. ;)
Anyway, onto this insanely simple and so dang addictive recipe:
2 heads of organic broccoli, cut into florets (alternatively, two bags of pre-cut organic florets will do too)
Juice of two limes
1 tsp. honey
1 teaspoon grated fresh ginger (1 tsp of dry will be fine as well)
2 garlic cloves, minced (or 1 tsp of garlic powder)
1-2 tbsp Sriracha hot sauce, or to taste depending on your spice tolerance
2 tbsp. canola or other light oil with a high smoke point.
A generous 1 teaspoon of kosher salt
2 scallions, sliced thin, white and green parts.
Pinch of white sesame seeds
Heat oven to 400ºF.
Line a large baking sheet with foil, depending on how big your broccoli is you might need two pans to avoid overcrowding.
Wash and dry broccoli, then cut it into medium-small florets.
Place broccoli florets in one even, non-overlapping layer on the foil-lined baking sheet.
In a small bowl, whisk together the lime juice, honey, fresh ginger (or dried), fresh garlic (or dried), Sriracha, light colored oil of your choice and the kosher salt.
Using a rubber spatula, scrape every lost drop of the lime/Sriracha mixture over the broccoli and toss together until every piece of broccoli is coated in sauce.
Bake in the middle rack at 400º F for 12-15 minutes, or until broccoli is tender. (It will continue cooking a little once it comes out, so make sure not to overcook it. Otherwise you'll have mushy spicy broccoli. Blech.
Serve the broccoli garnished with the sliced green onions, a sprinkle of sesame seeds, and a drizzle of Sriracha.