Chili Crisp Roasted Vegetables
These tender-crisp vegetables are laced with crunchy, fiery chili crisp and a hint of soy sauce. They’re incredibly flavorful, and have a nice little kick! I used baby broccoli and baby cauliflower, but any veggies work!
The chili crisp adds so much flavor and texture to these vegetables. Chili crisp features chili oil that’s brimming with chilies, fried shallots, and roasted soybeans.
Brands vary, but they all deliver heat and umami goodness. As soon as you open the jar, you can tell it’s going to be a flavor explosion!
That, plus a little soy sauce, is all you need to completely transform your veggies into a show-stopping treat.
Use your favorite vegetables for this one-pan-easy dish. I used broccolini (baby broccoli) and baby cauliflower (also called cauletti/caulilini), but you can use regular cauliflower and broccoli florets instead.
Broccolini is a natural hybrid between broccoli and Chinese broccoli and it’s less bitter than broccoli, (and slightly sweet). Cauletti/caulilini is a new variety of cauliflower with long, tender stems and small, blonde florets. I love them both for their sweetness and texture.
If you want to use other veggies, great options include baby carrots, green beans, zucchini, asparagus, and mushrooms.
Note: I used 1 pound of veggies since we love them in my house; feel free to halve the recipe if you want less.
These chili crisp roasted vegetables are great with anything! Serve them alongside your favorite recipe for chicken, beef, pork, and/or seafood. Or, serve the veggies over rice for a vegetarian main dish that truly satisfies.
Chili Crisp Roasted Vegetables
Ingredients
- 2 bunches broccolini, about 16 ounces, or 1 bunch broccolini and 1 bunch baby cauliflower (also called cauletti/caulilini), or 1 head broccoli and 1 head cauliflower, cut into florets
- 3 tablespoons chile crisp, plus more for serving
- 1 tablespoon soy sauce, regular or reduced-sodium, or liquid aminos, or coconut aminos
- Olive oil for drizzling
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper or aluminum foil.
- Trim off any rough ends of the vegetables, but leave the leaves intact.
- In a large baking dish, whisk together the chili crisp and soy sauce. Add the vegetables and toss to coat.
- Transfer the vegetables to the prepared pan, in a single layer, and sprinkle over any chili crisp left in the pan. Drizzle with olive oil (or spray with cooking spray). Season with salt and pepper.
- Roast for 15 to 20 minutes, until the vegetables are crisp-tender.
- Serve with extra chili crisp on the side.