Vegan At Times cookbook cover shows Jessica Seinfeld holding a garden hose, surrounded by fruits and vegetables in a kitchen

Looking for new recipes?

Jessica's New York Times bestselling cookbook Vegan, At Times features 120+ easy and affordable recipes for every day or every so often.

Charred Broccoli with Chile-Lime Vinaigrette

Email Broccoli with Chile-Lime Vinaigrette

Your message has been sent!

Send it to a friend!

By clicking "submit", you agree to our terms of use and privacy and cookie policy.

Charred Broccoli with Chile-Lime Vinaigrette

Active Time: 10 minutes   |   Total Time: 35 minutes   |   Serves 4  |  Vegan  |  Gluten Free

  • 1 bunch broccoli
  • 5 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • 1 mild, small red chile pepper, such as Fresno
  • ½ small clove garlic
  • ½ cup packed fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1½ teaspoons honey
  • ¼ cup salted, roasted peanuts, chopped

Heat the oven (with the oven rack in the middle) to 425°F.

Trim the ends of the broccoli but leave 3 to 4 inches of the stalk attached. Cut each large floret lengthwise in half. Put on a rimmed sheet pan and drizzle with 3 tablespoons of the oil and sprinkle with ¼ teaspoon of the salt. Rub to coat and turn them cut side down. Roast 20 to 25 minutes, until charred and tender.

To make the vinaigrette, cut the pepper in half and remove the seeds, then cut into large pieces. Put into a food processor. Use a Microplane to grate in the garlic. Add the cilantro, lime juice, honey, and the remaining 2 tablespoons oil and ¼ teaspoon salt. Pulse several times until finely chopped but not smooth. Alternatively, you can finely chop everything yourself, and skip the food processor.

Chop the peanuts.

To serve, drizzle the vinaigrette over the broccoli and sprinkle the peanuts over the top.

This recipe was printed from:

Do it Step-by-step

Dscf7792 Dscf7794 Dscf7848 Dscf7799 Dscf7801 Dscf7809-2


This Goes Well With...

Want Something Else?