Oven Roasted Broccoli Recipe with Kecap Manis and Peanuts

Roast broccoli wedges with kecap manis and peanuts

  • serves 4
  • Easy

Use broccoli as a centrepiece and scatter with spring onions, salted peanuts and crispy onions for an umami-rich, vegan entertaining dish


Try our roast broccoli then check out more broccoli recipes here.



  • vegetable oil 1 tbsp
  • broccoli a large head, quartered lengthways
  • ginger a thumb-sized piece, finely grated
  • garlic 2 cloves, grated
  • dried chilli flakes a pinch
  • kecap mains 4 tbsp, see notes below
  • rice vinegar 3 tbsp
  • toasted sesame oil 2 tbsp
  • spring onions 2, thinly sliced on an angle
  • salted peanuts a handful, roughly chopped
  • ready-made crispy onions a handful, see notes below
  • coriander a handful, chopped
  • cooked jasmine rice to serve


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Heat the vegetable oil in a large non-stick pan and, in batches, fry the broccoli on both cut sides until really caramelised. Put it cut-side up into a deep roasting tin that will fit all of the wedges snugly.

  • Step 2

    Add the ginger, garlic and chilli flakes to the pan, and cook for 1 minute, before tipping in the recap manis, rice vinegar, sesame oil and 50ml of water. Bring to a simmer, then pour all over the broccoli. Cover tightly with foil and roast for 15-20 minutes or until cooked through.

  • Step 3

    Mix together the spring onions, salted peanuts and the crispy onions. Scatter over the broccoli, followed by the coriander. Serve with jasmine rice.

Kecap manis is a sweetened and lightly spiced soy sauce from Indonesia – buy it in large supermarkets and online. Ready-made crispy onions can be bought from Waitrose and Indian supermarkets.

Check out our best broccoli recipes here...

Miso Fish Tray Bake Recipe with Broccoli and Beans

Nutritional Information

  • Kcals 257
  • Fat 12.8g
  • Saturates 1.9g
  • Carbs 22.5g
  • Sugars 14.9g
  • Fibre 6.9g
  • Protein 9.4g
  • Salt 0.9g