Ingredients:

  • 1 lb fresh broccoli florets, cut into 2-inch pieces
  • 2 tbsp olive oil
  • 1/3 cup sweet chili sauce
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp honey
  • 3 cloves garlic, minced fine
  • 1 tbsp toasted sesame seeds
  • 2 stalks green onions, thinly sliced

Instructions:

  1. Preheat the oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the sweet chili sauce, soy sauce, sesame oil, honey, and minced garlic.
  3. Add the broccoli florets to the bowl and toss thoroughly until the florets are glossy and well-coated.
  4. Spread the broccoli in a single layer on the prepared baking sheet, ensuring at least 1 inch of space between florets to prevent steaming.
  5. Roast for 20–25 minutes, tossing the florets halfway through with a spatula, until the edges are mahogany-colored and the tips are slightly charred.
  6. Remove from the oven and immediately sprinkle with toasted sesame seeds and sliced green onions.