Chili Crisp Roasted Vegetables

roasted broccoli and cauliflower with chili crisp

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!

Course Side Dish

Cuisine American, Asian

Diet Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian

Keyword broccoli, cauliflower, chili crisp, spicy side dish

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 15kcal

Author Robin Miller

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.

Nutrition