This unusual side dish was the brain child of my husband, Fresh Daddy. He’s been getting more involved in the kitchen lately, and one night he had his mind set on cooking broccoli in some new way we hadn’t had before. And without a recipe, naturally. He started combining things in a bowl to use as a marinade, with me peeking over his shoulder, probably muttering unhelpful things like, “Well that’s never gonna work!”
Well lo and behold, I was wrong – so wrong – because he came up with what’s become one of our favorite ways to eat broccoli. It’s marinated with an almond-butter based sauce that has some Thai-inspired spices. It gets baked in the oven for just 20 minutes, and comes out with a crispy coating and a delightfully sweet/savory taste. We hope you guys enjoy it as much as we have!
Thai Roasted Broccoli (low FODMAP)
Ingredients
- 1 head broccoli florets cut into smaller pieces
- 2 Tbsp almond butter or nut butter of choice
- 1 Tbsp garlic infused oil
- 1 ½ tsp tamari
- 1 ½ tsp sriracha
- 1 tsp maple syrup
- ½ tsp freshly grated ginger
Instructions
- Preheat the oven to 400*.
- Combine the nut butter, garlic oil, tamari, sriracha, maple syrup and ginger in a small bowl. Put chopped broccoli into a large bowl, add the nut butter mixture, and combine thoroughly until broccoli is fully coated.
- Spread parchment paper over a large cookie sheet, and spread broccoli evenly in a single across the parchment paper. It's best when there is space between each piece of broccoli.
- Bake for 10 minutes. Remove the cookie sheet from the oven, flip each piece of broccoli. Return the cookie sheet to the oven and bake 10 more minutes.
- Remove from the oven and serve hot.
