1 bunch broccoli, tough stems trimmed (about 1 1/2 pounds)
3 tablespoons vegetable oil
1 tablespoon fish sauce
1 tablespoon lime juice
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 Fresno or red jalapeno pepper, sliced (seeds removed for less heat)
Preheat the oven to 450 degrees F.
Coarsely chop the florets from the broccoli and slice the tender stems into 1/2-inch thick bite-size pieces. Toss with the oil and a pinch of salt on a baking sheet until coated, spread into a single layer. Roast until tender and lightly charred, about 25 minutes.
Sprinkle with the fish sauce and lime juice. Add the cilantro, mint and Fresno pepper and toss to combine.
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