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Roasted Broccoli with Fish Sauce

This doesn't look like much but it is absolutely delicious. So much so that I have to admit to having eaten a whole head of broccoli in one sitting. I had planned on eating a third with my dinner and using the remainder in salads for lunch, but I grazed when it came out of the oven, ate a hefty portion with my dinner, and finished up the remaining florets while I cleaned the kitchen after dinner. Admittedly it was not a huge head of broccoli, but I was still a little embarrassed at the quantity inhaled.

I served this with a flavors of Banh Mi pork chop, but this would make a good side dish to any protein that needed a little oomph or on its own with an interesting grain dish.

1 head of broccoli, washed, end trimmed and broken into florets

1/2 small white onion, peeled and cut into half moons

1 1/2 Tbsps olive oil

1 tsp fish sauce

Salt to taste

Preheat the oven to 425.

Toss the broccoli florets and onion slices in the olive oil. Sprinkle with salt, toss again, and tip the bowl -- oil and all -- onto a foil lined baking tray. Spread into one even layer and place in the oven.

Bake for thirty minutes, stirring everything up and redistributing it at the halfway mark.

After thirty minutes everything will be tender and cooked through and the edges of the broccoli with be slightly caramelized and crunchy.

Remove from the oven. While still on the tray, drizzle with the fish sauce and toss yet again to combine.


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