Southeast Asian Charred Broccoli

Tender broccoli with a bit of char gets crunch from cashews, tang from lime and heat from jalapeno.
  • Level: Easy
  • Total: 35 min
  • Active: 10 min
  • Yield: 4 to 6 servings
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1 large head broccoli (about 1 1/2 pounds), outer part of thick stems peeled

3 tablespoons vegetable oil

2 tablespoons chopped roasted salted cashews

1 tablespoon Asian fish sauce

1 tablespoon freshly squeezed lime juice, plus lime wedges, for serving

1 tablespoon chopped fresh cilantro (or mint)

1 tablespoon chopped jalapeno


  1. Preheat the oven to 450 degrees F.
  2. Cut the broccoli florets into 1-inch pieces and slice the stems crosswise into 1/2-inch-thick pieces. Put in a large bowl and toss with the oil and 1 tablespoon water. Spread on a baking sheet and roast, stirring once halfway through, until tender and lightly charred, 20 to 25 minutes. Transfer to a bowl and toss with the cashews, fish sauce, lime juice, cilantro and jalapeno. Serve with lime wedges.
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