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
Preheat the oven to 450 degrees F.
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.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.