Roasted Broccoli with Chili-Garlic and Lime

Name: Roasted Broccoli with Chili-Garlic and Lime
Prep time: 10 min
Cook time: 30 min
Yield: 4
Ingredients: 2 medium broccoli crowns, cut into large florets; 2 medium shallots, peeled and quartered; 3 tbsp extra-virgin olive oil, divided; ½ tsp kosher salt; 2 tbsp Thai sweet red chili sauce; 2 tsp fish sauce; 2 garlic cloves, minced; 1 small Fresno chile, seeded and thinly sliced (or ¼ tsp red pepper flakes); 1 tsp fresh grated ginger (or ½ tsp ground ginger); 1 tsp lime zest, plus 1 tbsp fresh lime juice; 2 tbsp chopped fresh basil (Thai basil if you have it); 3–4 tbsp roasted chopped cashews

August 17, 2026 · Recipe by Dishing Out Health

Crispy roasted broccoli and shallots tossed in a sweet chili–fish sauce glaze, finished with lime and cashews — from Dishing Out Health.

This is Jamie Vespa’s Roasted Broccoli with Chili-Garlic and Lime on Dishing Out Health — a broccoli-as-the-star side, not a sheet-pan meal. For potatoes and broccoli in one pan, see Roasted Potatoes and Broccoli.

CSA tips: Cut large florets so they caramelize instead of drying out. No Fresno? Jalapeño or a pinch of chili flakes works. Skip fish sauce and use soy or tamari for a vegetarian version. Reheat on a sheet at 375°F, not the microwave.

Roasted Broccoli with Chili-Garlic and Lime

Large broccoli florets and shallots roast until caramelized, then get tossed in a Thai sweet chili, fish sauce, garlic, and ginger glaze. Recipe by Jamie Vespa at Dishing Out Health — finish with lime, basil, and cashews.

Prep: 10MCook: 30MServes: 4

Ingredients

2 medium broccoli crowns, cut into large florets
2 medium shallots, peeled and quartered
3 tbsp extra-virgin olive oil, divided
½ tsp kosher salt
2 tbsp Thai sweet red chili sauce
2 tsp fish sauce
2 garlic cloves, minced
1 small Fresno chile, seeded and thinly sliced (or ¼ tsp red pepper flakes)
1 tsp fresh grated ginger (or ½ tsp ground ginger)
1 tsp lime zest, plus 1 tbsp fresh lime juice
2 tbsp chopped fresh basil (Thai basil if you have it)
3–4 tbsp roasted chopped cashews

Method

Preheat the oven to 425°F. Arrange broccoli and shallots on a large rimmed baking sheet; toss with 2 tbsp olive oil and the salt. Roast 20 minutes.
Meanwhile, mix the sweet chili sauce, fish sauce, garlic, Fresno chile, ginger, and remaining 1 tbsp olive oil in a small bowl.
Spoon the sauce over the broccoli and shallots, toss to coat, and roast about 10 minutes more until caramelized.
Transfer to a platter and top with lime zest and juice, basil, and cashews.

Recipe by Dishing Out Health

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