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Roasted Broccoli with Sriracha, Honey, Sesame Glaze

I grew up eating a lot of broccoli, thanks mom!! But it was usually blanched (or boiled) and once in a while it was breaded and fried, yes fried!! This was not the best vegetable for anybody's waist-line, but it was really delicious and potentially the reason I always liked it.

It wasn't until recently that I started roasting vegetables more and more. There is just something very special about the natural sugars in vegetables, being extracted slowly by continuous and steady heat, that just works incredibly well. Plus it requires very little work.

The roasted broccoli paired with this simple, yet delicious, glaze works really well. You can also try this glaze with other roasted vegetables such as Brussel sprouts, cauliflower and broccolini. Serve it with some grilled tofu or baked fish and some rice and you have a complete meal. Make it and let me know what you think! Enjoy!

Yield: 2-3 portions as a side dish


For roasting:

1 large head Broccoli, or two smaller heads, cut into same size pieces

2 cloves Garlic, chopped finely

As needed Extra virgin olive oil, for drizzling

As needed Kosher salt

As needed Fresh ground black pepper

For glaze:

2 Tbsp Unsalted butter, melted

2 Tbsp Sriracha hot sauce (or your favourite hot sauce)

2 Tbsp Honey

For garnish:

As needed Sesame seeds, toasted, for sprinkling


  1. Preheat oven to 350 F. Line a baking sheet with parchment paper.

  2. While the oven is heating up, cut the broccoli into similar shape sizes. You can cut them into florets, but I don't like wasting the stems, so you can include them for this recipe. Drizzle with extra virgin olive oil, sprinkle with chopped garlic and season with salt and pepper. Place in the oven once it has reached the desired temperature.

  3. While the broccoli is roasting. In a bowl combine melted butter (you can melt it in the microwave as you need a very small amount), Sriracha and honey. Using a spatula, incorporate all ingredients until well mixed.

  4. Check the broccoli after 15-20 minutes and see of you need to flip. The broccoli should be ready in 25-30 minutes but it will depend on the oven and size it was cut. When broccoli is cooked through take it out of the oven.

  5. Place broccoli in the same bowl as the glaze. Mix well, either using the spatula or using the "chicken wing method". When well coated, top with toasted sesame seeds.

  6. Serve immediately and enjoy!


  • You can substitute the melted butter with melted coconut oil for a vegan version.

  • Try it with other roasted vegetables such as Brussel sprouts, cauliflower, broccolini, kohlrabi, romanesco, etc. or a combination of these.

  • Sriracha sauce can be replaced by other similar hot sauces.

  • Instead of honey use maple or agave syrup to change it up.



Prep, cut and measure ingredients before you start cooking to ease the process.  Organization is key and lists are your friends.



Put a dish towel or a damp paper towel under your cutting board to keep it from slipping and moving around.



Grate garlic and ginger with a microplane instead of mincing them with a knife.



"Clean as you go" so you are not overwhelmed when you are done.  Find those down moments to wash utensils, pots & pans, and wipe counters, so you can enjoy your food and not have to clean all at the end.



Use fresh herbs at the end of the cooking process to add freshness and flavour to the dish, but add dry herbs at the beginning to extract the most flavour possible.



Season in layers...  this means to add a little salt and pepper every time you add a new ingredient to the pot/pan.  This will ensure all your ingredients are well seasoned and you will just have to adjust seasoning at the end.



Recipes are just guidelines.  Feel free replacing ingredients with similar ones you like.  And remember, time and temperatures may vary according to sizes of the food and your appliances.


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