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


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


  • 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.

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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