Roasted broccoli and asparagus with peanuts and spicy sauce

 A super-simple dish to serve alongside fried rice or spicy noodles.

  • place SERVES 4
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Use whatever type of broccoli takes your fancy – regular, Tenderstem or even purple sprouting when in season.

Recipe adapted from Eat More Veg, National Trust Books

  • Preheat the oven to 180°C.
  • Arrange the broccoli and asparagus on 
a baking tray in a single layer, drizzle with 
1 tbsp sunflower oil and roast in the oven for 5 minutes.
  • Roughly chop the nuts, tip onto another tray and toast alongside the veg for 2–3 minutes until golden.
  • Scatter the veg with sesame seeds and roast for another 8–10 minutes until the veg has just started to turn golden and char at the edges.
  • Meanwhile, prepare the dressing. Spoon the sunflower oil into a small frying pan, add the grated ginger and crushed garlic, and cook over a medium heat for about 30 seconds – just long enough to take the heat out of the garlic but not to brown it. Slide the pan off the heat and add the remaining dressing ingredients.
  • Pour the dressing over the roasted veggies, scatter with nuts and leave to cool slightly and absorb the flavours before serving.

300g trimmed broccoli

250g asparagus, trimmed

1 tbsp sunflower oil

50g peanuts or cashews (unsalted)

2 tsp sesame seeds


½ tbsp sunflower oil

1 tsp grated ginger

1 small clove garlic, crushed

2 tbsp soy sauce

1 tbsp chilli sauce

1 tbsp sesame oil

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