Sriracha Ginger Roasted Broccoli

Sriracha Ginger Roasted Broccoli
COMMENTS
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    [ID] => 7466
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    [post_date] => 2016-09-06 09:03:08
    [post_date_gmt] => 2016-09-06 15:03:08
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    [post_title] => Sriracha Ginger Roasted Broccoli
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    [post_modified] => 2016-09-06 09:03:08
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09.06
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TOTAL TIME :20minutes15 minutes2-3minutes
6servings
INGREDIENTS
  • 1/4 cup good mayo (I like Primal Kitchen or Spectrum)
  • 4 teaspoons sriracha
  • 1 1/2 teaspoons maple syrup
  • 3 tablespoons low-sodium Tamari
  • 3/4 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1 tablespoon nutritional yeast (optional but recommended)
  • 1 large head broccoli, chopped into 2 inch florets
DIRECTIONS
  1. Preheat oven to 415 degrees F and line a large baking sheet with parchment paper. In the bottom of a large mixing bowl, whisk together all ingredients except broccoli. Add broccoli florets and use clean hands to coat florets evenly with sauce.
  2. Spread broccoli on your baking sheet in an even layer. Roast for 20 minutes, then allow to cool 2-3 minutes before enjoying. Broccoli will keep tightly sealed in the refrigerator for three days.
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  • Laura Bocianski

    I love Primal Kitchen Mayo! Sending this recipe to some of my clients who are looking for a way to spice up their veggie intake.

    • That’s awesome!!! Thanks for letting me know. I hope it helps them get more excited about veggies!

  • Alexandra Squire Saunders

    Looks fab. Thoughts on Veganaise?

    • Hi! Veganaise uses canola oil, I believe, which isn’t my favorite. BUT, in small applications, I think it’s a fine option. I just wouldn’t make it a staple.xoxo