Broccoli and Scallions With Thai-Style Vinaigrette
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1½pounds broccoli (about 3 good-sized crowns and their stems), cut into florets
- 4scallions, cut into 2-inch pieces
- 4tablespoons olive oil
- Kosher salt and black pepper
- ¼cup freshly squeezed lime juice (from 1 to 2 limes)
- 1scallion, finely chopped
- 1½teaspoons light brown sugar
- ½teaspoon red-pepper flakes, plus more to taste
- 2tablespoons fish sauce
- 1tablespoon finely chopped cilantro
- 1tablespoon finely chopped mint
For the Broccoli and Scallions
For the Vinaigrette
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
197 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 6 grams protein; 767 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat the oven to 425 degrees. In a large bowl, toss the broccoli and scallions with the olive oil. Season well with salt and pepper and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 15 to 20 minutes, tossing halfway through to ensure even cooking.
- Step 2
While the vegetables roast, make the vinaigrette: In a small bowl, whisk all the ingredients until the brown sugar is dissolved. Taste and adjust seasoning if needed.
- Step 3
Place the broccoli and scallions in a bowl and toss with the vinaigrette. Serve right away or the vegetables will become soggy.
Private Notes
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Cooking Notes
Dana Schwartz
Can you substitute something else for the fish sauce, or leave it out, for vegetarians?
Jason
The vinaigrette is delicious, but very strong, so probably best to toss the veggies with less and add more according to taste. Otherwise you can easily overwhelm the flavor of the broccoli and scallions.
John Neill
Glad to have the easy recipe for the famous Thai dipping sauce ! Thanks indeed for that! Lovers of some ‘heat’ might consider adding one-finely sliced birds eye chilli ( deseeded or not, to taste) - a nice little ‘kick’! Reckon further ‘Asian’ appeal could be to sprinkle a handful of toasted sesame seeds over the finally assembled broccoli - the Thais love (dry-roasted/unsalted) cashew nuts a lot- why not a good few of those also !
Bob
One shouldn't need to add salt to the broccoli when roasting as the fish sauce in the vinegarette has upwards of 2000 mg of salt in it. Sprinkle with toasted sesame seeds before serving.
Jeff T.
About 20 minutes in the oven and this came out perfectly, the dressing tasted much better on the roasted broccoli than it did when I first mixed it. I guess the flavors needed time to marry. I also find it easy to make the dressing in a small glass jar, shaking dissolves the brown sugar very quickly.
Ami
I have found vegetarian "oyster" and "fish" sauces at some asian markets.
Fran
Yes! You can substitute soy sauce or a vegetarian worchestershire sauce. I usually just substitute soy and it works fabulously.
Kevin Osinski
Used 1/2 the amount of broccoli called for and added a package of firm tofu which I roasted in the same pan, on parchment paper. Tossed the tofu cubes with 1 tbsp cornstarch and 1 tbsp oil before roasting. I also pressed the tofu in a dish towel for an hour or so before to remove some moisture. Nice, fairly quick meal; nothing special.
Doug Gann
Try mixing 1/2 portion of soy sauce 1/4 portion rice vinegar and 1/4 portion dry white wine. I like to add a drop of tabasco to provide a bit of zing.
Marysia Batty
copied Thai dipping sauce ! some ‘heat’ add one-finely sliced birds eye chilli ( deseeded or not, to taste) - a nice little ‘kick’! for ‘Asian’ appeal sprinkle a handful of toasted sesame seeds over the finally assembled broccoli - the Thais love (dry-roasted/unsalted) cashew nuts a lot- why not a good few of those also !
JeffB
Delicious, delicious. This is a wonderful recipe as written. Toasted sesame seeds? For visual interest only; their flavor is overpowered. Need more heat? Add more crushed red pepper.
D. Young
Fish sauce is made from anchovies but is very mild. Worcestershire sauce would do nicely.
Anne Linsley
This was actually very good the next day too.
johntf1
you can easily find vegan Worcestershire sauce - although it may not even to noted as vegan. The cheaper Brand X store version is usually vegan - no anchovies
C
I think it’s made from fish, so not vegetarian. Would also love to know what I could use as a replacement! Thanks.
Ian
Throwing a vinaigrette on top of crispy roasted veg is not it!
mp
This was a great vinaigrette
Mary Shah
Used one tablespoon of low sodium soy sauce instead of fish sauce & half as much oil to roast the broccoli.
cornelius
Sprinkle with fried onions and chopped peanuts Add 1-2 Birds Eye chilies to the dressing Only .5 teaspoons brown sugar
Es
Excellent side dish (tonight to Ginger chicken with sesame-peanut sauce). Omitted cilantro and mint because I didn't have them but did use plenty of parsley. Just a touch of sugar. Very tasty, broccoli texture perfect, and easy. I love the something different fish sauce gives to the dish.
Abbey
I prefer to use soy sauce instead of the fish sauce. The latter is too strong of a taste for a delicate vegetable.
Richard P
I know Colu tells us to eat this right away so the broccoli stays crisp, however, after making this whole dish just for myself and as half the unfinished florets sat while I did the dishes something magical happened. The broccoli may have become slightly limp, but in that limpness the dish changed and the flavors grew more complex. I think it's safe to say that leftovers of this simple recipe are almost a whole different take- look at that, two recipes for the price of one! Thank Colu!
Luella
This was absolutely stellar. 100% will make again, tomorrow. And possibly will buy more broccoli to make again after that. Seriously
Tani
Not a fan of this sauce.
Anne Saplin
Boy, this was boring! The vinaigrette was ok (I included a large chopped jalapeno), but overall, dull. BTW, I forgot to add chopped nuts, and I did add roasted tofu. Very disappointed.
Margo Wendorf
Fish sauce is unique and cannot be replaced without losing flavor and umami. It's the best cooking addition to be found and though has strong smell it adds a delicious mild flavor to so many dishes besides just salads.
Matt
Roast broccoli; toss broccoli fronds with oil in bowl. Roast at 500 for 10 min. This gives intense green color with some charring. Add chopped walnuts and red pepper flakes in oil that has been sautéed on stove top. This can then be added to SF pasta and garlic or to Vietnamese chicken slices.
Victoria Monaco
The vinaigrette is delicious, but very strong, so probably best to toss the veggies with less and add more according to taste.
Margo Wendorf
There really is no substitute for fish sauce with its deep umami flavor. It's one of the most special and unique flavorings I have ever come across. Not only does it make a delicious dressing for any salad, but when added to dishes like spaghetti or stews it will enrich those with umami without any taste of it in the dish.
Maggie
Looking for a way to use up some rapini that had been in the fridge about two weeks. This was a great way to do so. I roasted the veg as long as possible without charring it. The sauce was a good foil. Served over brown rice. Looking forward to using broccoli with this.
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