Roasted broccoli is a dinner staple in our household. It's one of the easiest ways to get some greens on our plates — especially on those nights when our dinner timeline is particularly tight. I can grab a bag or two of frozen broccoli and we can eat as we normally do, but with a fraction of the prep.
Since we eat it so regularly, I've tried plenty of variations on roasted broccoli. To date, this sesame-ginger roasted broccoli is my family's favorite. Loaded with flavor, it's still versatile enough to serve alongside almost any meal.
I'm a big believer in generously salting roasted broccoli, and in this case the vegetables get both saltiness and umami flavor from soy sauce instead. My favorite part is the zesty addition of ginger — fresh or frozen. I keep a couple hands of ginger in the freezer to avoid using just a small piece and letting the rest go bad. Plus, I find frozen ginger easier to chop than fresh.
Finally, the roasted broccoli gets a generous garnish of toasted sesame seeds. I like to put a small bowl of them on the table so the kids can embellish their veggies as they please.
Sesame-Ginger Roasted Broccoli
medium heads broccoli (about 1 1/2 pounds total), or 2 (10-ounce) bags frozen broccoli florets
toasted (Asian) sesame oil, or other neutral cooking oil
soy sauce or tamari
(1-inch) piece fresh ginger, peeled and finely chopped
toasted sesame seeds
Arrange a rack in the middle of the oven and heat to 425°F. If using fresh broccoli, cut off the woody part of the stem and cut the rest into bite-sized florets.
Place the fresh or frozen broccoli on a large, rimmed baking sheet. Drizzle with the oil and soy sauce or tamari. Sprinkle with the ginger, toss to evenly coat, and spread into a single layer.
Roast until the broccoli is tender and beginning to brown at the edges, about 30 minutes for fresh or 40 minutes for frozen, stirring halfway through.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.