This recipe for Oven-Roasted Sesame Broccoli was originally published in April, 2013. The photos were updated in September, 2017.
I’m always trying to come up with new or different ways to introduce my boys (both big and small) to their vegetables, and this Oven-Roasted Sesame Broccoli has been a winner in our house ever since my oldest was a toddler.
I like recipes that are quick and easy, and that don’t require me to spend a lot of time stirring, chopping, or otherwise monitoring their cooking. After all, these are just side dishes, and I’m also busy dealing with a main course!
I can honestly say that this particular recipe for Oven-Roasted Sesame Broccoli is the one dish that finally changed Gibbs’s mind about broccoli. Prior to tasting this, he had been lukewarm (at best) about this particular green veggie, which he claims looks like trees (true statement).
Our whole family highly recommends this easy version of broccoli! It’s flavorful (read: not boring), but it’s mild enough to appeal to the littlest palates. Try it alongside my 10-Minute Hoisin-Glazed Pork Loin or with my 4-Ingredient Baked Salmon. It’s perfect for any meal with some Asian flare!
My boys like tender broccoli, but not oven-charred broccoli that’s crispy around the edges. If you prefer a darker finish, just add a few minutes to the cooking time until the veggies reach your desired texture. Enjoy!
Oven-Roasted Sesame Broccoli
Prep
Cook
Total
Yield 4 servings
I’m always trying to come up with new or different ways to introduce my boys (both big and small) to their vegetables, and this Oven-Roasted Sesame Broccoli has been a winner in our house ever since my oldest was a toddler.
Ingredients
- 1 lb. fresh broccoli florets (or frozen broccoli florets that have been thawed)
- 1 medium red bell pepper, chopped
- 2 tablespoons sesame seeds
- 1.5 tablespoons rice vinegar
- 1.5 tablespoons sesame oil
- 1.5 tablespoons soy sauce
- 1/4 teaspoon salt
Instructions
- Place broccoli and red pepper on sheet pan coated with cooking spray. Combine the remaining ingredients. Drizzle over vegetables; stir to coat.
- Bake, uncovered, at 425 degrees F for 10-12 minutes, or until vegetables are tender. Stir once about halfway through cooking.
Notes
Cooking Just for Two? You can cut the ingredients in half and follow the same cooking instructions.
Note: Don't omit the sesame oil! You can buy it in very small bottles on the International foods aisle at just about any grocery store, and it's so versatile in a variety of Asian dishes. It gives the broccoli such wonderful flavor!
Courses Sides
Cuisine Asian
Nutrition Facts
Serving Size 1/4th of the recipe
Amount Per Serving | ||
|---|---|---|
Calories 116 | ||
% Daily Value | ||
Total Fat 7.8 g | 12% | |
Saturated Fat 1.1 g | 6% | |
Sodium 393 mg | 16% | |
Total Carbohydrates 9.6 g | 3% | |
Dietary Fiber 4.7 g | 19% | |
Sugars 1.6 g | ||
Protein 4.9 g | 10% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The recipe looks so yum! The broccoli ad bell pepper make it look so vibrant and I just want to crunch a bite !Really clever with the sesame! Thanks for sharing! xx
Thanks so much, Ushmana!
I absolutely LOVE roasted broccoli!! Thanks for reminding me to make it again!
I do too, Cathleen! This is such a great way to prepare it! 🙂
Love that you have shared updated photos for this recipes and it still looks fantastic. This is a great vegan option. Thanks for sharing this.
Thanks, Karl!
Yum! This looks like such a delicious idea! I loveee roasted veggies!
Roasting them just makes them taste so darn good, right?! Brings out the best flavor!