This Sriracha Roasted Broccoli is an easy keto side dish that takes less than 20 minutes to get on the table.
This Sriracha Roasted Broccoli is mildly spicy from the Sriracha, with salty notes from the soy sauce and a tangy finish from fresh lime juice. Finishing it under the broiler gives it a toasty char that brings out the natural sweetness in the broccoli and just brings it all together.
I don’t make a lot of broccoli dishes at home because my family detests broccoli and I am the only partaker. So I usually reserve it for when we have company that I know will appreciate it, or if I’m just in the mood for a big bowl of it myself.
Calling this Sriracha Roasted Broccoli is a bit of a stretch, but somehow microwaved and then broiled sriracha broccoli just didn’t have the same ring to it. 😂 But that IS the actual process of making this keto broccoli recipe, and it’s even better than roasting in my opinion.
Microwaving the broccoli first makes it tender-crisp and preserves that bright green color. Then finishing it in the broiler for a few minutes is what gives it the toasty flavor of roasting, but without making the broccoli overly soft – and it doesn’t take 40 minutes like roasting does either.
So I guess in a way – this recipe could be called cheater’s sriracha roasted broccoli.
Whatever name you choose to call it by, this keto broccoli recipe is delicious, and easy, and pretty healthy for you too.
If you are eating gluten free, you can replace the soy sauce with Tamari (a wheat free soy sauce) or fish sauce with almost no difference in flavor.
You can absolutely use pre-cut broccoli florets in this sriracha roasted broccoli recipe, but I’d be sure to trim the ends and cut any large florets into smaller pieces. Trimming the pieces to around the same size before cooking will prevent some being too soft and other, larger pieces, from not getting cooked enough and being too firm.
You can also use frozen broccoli for this recipe. Because it’s already blanched, you can skip the microwaving step, but be sure to thaw and drain the broccoli before tossing in the sriracha dressing, otherwise it will be extremely watery, flavorless, and you won’t get that nice char from broiling.
To make this dish egg free, you can replace the mayonnaise with 1 tablespoon of olive oil or avocado oil. You should also add an extra teaspoon of soy sauce (or alternatives) and a extra squeeze of lime juice in this sriracha roasted broccoli recipe to replace the seasoning that the mayonnaise also provides.
If you are on the Whole30 or Squeaky Clean Keto and not eating any sugar, you can replace the Sriracha with a chili paste called Sambal Oelek that has a similar flavor without the sugar.
A little spicy and a little sweet – this is my new favorite way to eat broccoli keto style!