Next time you want something salty, sweet, crunchy, and nutty, whip up a batch of Air-Fryer Roasted Asian Broccoli.
Making vegetables delicious and fun to eat is a hobby of mine. I enjoy doing it because it makes my family excited to eat more vegetables, and I love filling their plates with healthy foods. Lately, I’ve been craving the umami flavors of Asian sauces, so I’ve been making lots of dumplings and sauces to dip them in. The other day, I thought, why not tweak the dipping sauce to pour it on top of some vegetables and make a flavorful side dish? Well, I’m happy to report that this was a good idea.
One of the most successful veggies I’ve “sauced” is roasted broccoli. I’ve never seen my husband eat broccoli faster than he ate my Asian roasted broccoli. I made a small batch as an experiment, and I should have made more, because I barely got any!
This recipe is for a convenient air fryer version of my roasted Asian broccoli. It won’t heat your kitchen up in the middle of summer like the oven version does, and if anything, the air fryer makes it even crispier than my oven did. It’s savory, with soy sauce, garlic, and peanuts, and balanced with the sweetness of honey and and a hint of spiciness from sriracha. The rice vinegar and lime juice give the broccoli a bright tanginess. It’s easy to whip up, so you may as well make a double batch. If you’re serving even a small crowd, this side dish will be gone quickly.
Is Air-Fryer Roasted Asian Broccoli Healthy?
Air-fryer roasted Asian broccoli is a fairly healthy side dish. Broccoli is naturally low in fat and calories and a good source of vitamins C and K, folate, and potassium. If that isn’t healthy enough for you, it also contains fiber and several antioxidants. The fat content in this dish comes primarily from the peanut oil and salted peanuts, and most of it is healthy unsaturated fat.
This recipe is vegetarian-friendly and dairy-free and can be made vegan by switching out the honey for a vegan sweetener such as agave nectar or maple syrup. It’s relatively low in carbs, but if you’re following a keto diet, you may want to substitute the honey for a keto-friendly sweetener. And if you need a gluten-free version, simply swap the soy sauce for a gluten-free alternative, such as tamari or coconut aminos.
Substitutions For Roasted Asian Broccoli Ingredients
This dish is deliciously perfect, but it’s also a recipe that can handle some swaps if you don’t have every last ingredient on hand. If you can’t justify buying a whole jar of peanuts for one side dish, for example, you can use cashews or almonds instead, or even no nuts at all. It’ll still taste great!
Similarly, if you don’t have peanut oil, use olive oil or another oil with a high smoke point. No honey? Just use some sugar! Out of lime? Use a lemon. No broccoli? Cauliflower works, too. You get the idea.
How Do I Store Leftovers?
Store leftover broccoli in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months in a freezer-safe container, but note that the texture might not recover after thawing it out.
Serving Suggestions
This broccoli makes a great sidekick to lots of Asian-inspired mains, such as Asian Garlic Shrimp, Chinese Chicken Wings, Korean Tofu, and Hunan Beef. Personally, I like enjoying my roasted Asian broccoli over a bowl of brown rice and a serving of this delicious Honey-Glazed Salmon on top. Add a little chopped cilantro to the bowl, and you’ll have the meal I could eat every day of my life.
Recipe
Ingredients
- 1 pound broccoli cut into florets
- 1½ tablespoons peanut oil
- 1 tablespoon garlic minced
- Salt to taste
- 2 teaspoons honey or agave nectar
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons sriracha
- 1 teaspoon rice vinegar
- ⅓ cup roasted salted peanuts
- Fresh lime juice optional
Instructions
- In a large bowl, toss together the broccoli, peanut oil, and garlic. Season with salt. Make sure all the broccoli florets are coated.
- Spread the broccoli into the wire basket of your air fryer in a single layer. Try to leave some space between each floret. If you run out of space, consider cooking in batches.
- Air fry the broccoli at 400℉ until golden brown and crispy, about 15-20 minutes, stirring halfway.
- While the broccoli cooks, mix together the honey, soy sauce, sriracha, and rice vinegar in a small, microwave-safe bowl. Microwave the mixture for 10-15 seconds until the honey is evenly incorporated.
- Transfer the cooked broccoli to a bowl and add the soy sauce mixture. Toss to coat and season to taste with a pinch more salt, if needed.
- Stir in the peanuts and squeeze lime on top, if desired. Serve hot.
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