Spicy Roasted Broccoli – Barefeet In The Kitchen

Honey, Sriracha, soy sauce, and sesame oil are all you need to make this irresistible sweet and spicy broccoli.

Spicy Roasted Broccoli

This Sriracha and honey roasted broccoli was a recipe that I stumbled across many years ago and saved to try sometime in the distant future. The website where I found the recipe isn’t active anymore, but I’m grateful the recipe was once shared there.

We’ve been making this spicy roasted broccoli on a regular basis for years now because it is absolute perfection. The broccoli is tossed with a quick glaze of Sriracha, honey, soy sauce, and sesame oil before being roasted.

It just might be the best broccoli of your life – with a hint of sweet heat, it’s irresistible!

The flavors here are simply wonderful together and the heat from the Sriracha adds the perfect kick to the sweet honey on the roasted broccoli.

Spicy Broccoli

From the very first bite, this honey sriracha broccoli went running, skipping, and jumping to the top of my favorite ways to cook broccoli list. Yep. I liked it that much. I made it three times that first week after I initially made it.

Twice, I ate it all by myself for lunch. Ask me how much I care that my children don’t love broccoli. Nope, not a bit. It’s going to be on the table even more now.

Lucky for them, they don’t have to eat much of it, because I have no intention of wasting any more of this than necessary on their unappreciative little palates.

Sriracha Honey

Despite my kids’ dislike of broccoli in general, they do eat this spicy broccoli without complaints. Considering they normally turn their nose up at the sight of this vegetable, I’m calling that a success.

The honey and sriracha in the recipe make this smell delicious as it’s cooking, which always tempts them to try it again. Me? I can’t get enough of this spicy broccoli and I doubt I’ll be able to wait for more than a day or two to roast another tray of broccoli.

Edited to add: I’ve been making this recipe on a regular basis for over 10 years now. I still love it every bit as much as I did the first time I made it. My kids still don’t love this particular vegetable all that much, but they eat this broccoli more happily than any other. I’m calling that a win for all of us.

Roasting broccoli is the best way to get florets that are tender and cooked through with little crisp bits on the outside. I love to cook broccoli in a pan on the stove, too, like in this pan roasted broccoli with Parmesan recipe, but the flavor and ease of oven-roasting makes it my go-to method most of the time.

It’s so easy to oven-roast broccoli. Simply cut up a head of broccoli into individual florets, toss with oil and your favorite seasonings, and bake at a high temperature for a few minutes.

Whether you roast it simply with a little olive oil and salt or try this spicy broccoli twist, it turns out delicious every single time.

Sesame oil gives this broccoli what I can only describe as a “restaurant quality” flavor. Except I can’t remember the last time I had broccoli at a restaurant that tasted this good, and I’m not joking.

Plus, even with the chopping and time in the oven, this side dish is still faster than ordering takeout delivered!

After roasting the broccoli in the oven, the only other step in this recipe is tossing the cooked vegetables with sliced almonds and green onions.

The sliced almonds and green onions added a wonderful crunch to this side dish along with a hit of flavor that easily puts this at the top of my “new favorite side dishes” list.

Kitchen Tip: I use this sheet pan for this recipe.

Spicy Broccoli Recipe

1. Preheat the oven to 450°F. In a small bowl or measuring cup, combine the soy sauce, sesame oil, honey, sriracha, and pepper. Pour this mixture over the broccoli and toss well to coat.
2. Spread the broccoli across the lined baking sheet. Place on the middle oven rack and roast for 8-12 minutes, until the broccoli is tender and the edges are turning brown.
3. Remove the broccoli from the oven and transfer it to a bowl. Toss with the green onions and the almonds and serve hot.

Side Dish Recipes

If you’re looking for more great ways to eat your vegetables, check out this Asparagus, Bacon, Corn, and Sweet Potato Skillet and these Roasted Brussel Sprouts with Apples and Bacon. Both of those are enormous favorites with my family and with everyone else who tries them.

I have these Grilled Fajita Vegetable Skewers and this Grilled Summer Vegetable Salad on my list for later this month too.

Add a few more vegetables to the pan to make these Roasted Bell Peppers with Broccoli and Summer Squash. I’ve hardly met a vegetable I didn’t love roasted.

Honey Sriracha

Do you put Sriracha on your food? It’s one of my favorite condiments, especially for drizzling on top of Asian dishes. With lots of chili and garlic flavor, it’s also a key ingredient in many of my marinades.

Try Honey Sriracha Cashew Chicken and Honey Sriracha Chicken Bites if you love meals that are both spicy and a little sweet. I can’t get enough of the Honey Sriracha combination!

The sweet heat of these Honey and Sriracha Brussels Sprouts will have everyone devouring these little bites before they make it to the table.

Try pouring this Sriracha Bourbon Barbecue Sauce over chicken, ribs, and all your favorite barbecue meats.

These Sriracha Honey Roasted Green Beans are another roasted vegetable recipe that I love (and my kids enjoyed too–hooray!).

 Readers who’ve been with me a while remember that I don’t call a recipe the “BEST” of something unless I really believe it. So you can trust me when I tell you that Sriracha Honey Roasted Broccoli really is the BEST oven-roasted broccoli recipe I’ve ever made. 

Enjoy this broccoli as a side dish or toss it into a bowl with glass noodles for a meal all on its own. Again, I just happily ate a whole bowl of this on its own for lunch, so there’s really no wrong way to enjoy your roasted broccoli!

{originally published 1/15/13 – recipe notes and photos updated 8/29/17}

recipe slightly adapted from and with thanks to Rosemarried (website no longer active)