You can easily double this recipe if you like, and the one-pound of florets will fit on a large (18×13) sheet pan. Any more than that should go on two sheet pans. I like to use parchment paper to line my sheet pans when roasting vegetables, but it’s not necessary here, as the broccoli will not stick to the pan.
1/2 pound broccoli florets (from about 2 small crowns), each about 2 inches long, with one flat side
1 1/2 to 2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
2 tablespoons low sodium soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons honey
2 tablespoons chopped scallions
1 (generous) tablespoon chopped fresh ginger
Heat the oven to 475°F. In a large mixing bowl, toss the broccoli florets with enough olive oil to generously coat them. Add the kosher salt, toss, and spread the florets in one layer, cut sides down, on a heavy, rimmed sheet pan. (A small-to-medium sized pan is fine for this amount of florets.) Roast until the florets are browned and crispy at their outer edges, and the cut sides are lightly browned on the bottom, about 15 to 17 minutes. Transfer the broccoli to serving dishes or a platter if you like.
Meanwhile, combine the soy sauce, lime juice, honey, scallions and ginger and mix well. Transfer to one or more dipping bowls and serve with the broccoli.
Serves 2 to 3
-Recipe courtesy of Susie Middleton