SPICY ASIAN ROASTED BROCCOLI and GREEN BEANS
Adapted via FineCooking Magazine
♦ 5 cups broccoli florets (from about 2 broccoli crowns)
♦ 3 cups (about 12 oz.) fresh sugar snap peas
♦ 6 to 8 red or orange fresh Thai chiles, stems trimmed
♦ 3 tbsp extra-virgin olive oil
♦ 2 tbsp plus 1 tsp. toasted sesame oil
♦ 1 tsp kosher salt
♦ 2 tbsp fresh cilantro leaves, chopped
♦ 1-1/2 tbsp light-colored (white or yellow) miso paste (sub: 1 tbsp miso soup powder with 1 1/2 tbsp water)
♦ 1 tbsp honey
♦ 2 tsp sambal oelek (Asian chile paste)
♦ 1 tsp finely grated orange zest
♦ 1 tsp grated fresh ginger
♦ 1 clove garlic, minced
Tip: Fiery Thai chiles don’t mellow when cooked. Their main purpose in this dish is to add a colorful contrast—and some heat.
Position a rack in the center of the oven and heat the oven to 450°F.
Put the broccoli, green beans, and chiles in a large bowl; toss with 2 tablespoons of the olive oil and 2 tablespoons of the sesame oil. Sprinkle with salt and toss again. Transfer the vegetables to a 10×15-inch Pyrex dish/heavy duty baking sheet (what I used) and roast, stirring once, until the beans are lightly browned and the broccoli tops are quite dark in spots, about 22 minutes.
Meanwhile, in a small bowl, whisk the remaining 1 tablespoon of olive oil, 1 teaspoon sesame oil, cilantro, miso, honey, sambal oelek, orange zest, ginger, and garlic. Pour the mixture over the roasted vegetables and toss to coat. Remove the chiles (or leave them in for color but warn diners NOT to eat them). Serve immediately.
Read more about this dish and my musical pairing by clicking HERE.