Spicy Broccoli

A little bit hot, a little bit sweet, and utterly savory, this Spicy Broccoli delivers big impact with next to no effort. I fell in love with this broccoli almost 15 years ago and I’ve been making it as often as possible ever since.

Oven-roasting has been my go-to method of cooking broccoli (and so many other vegetables!) for a long, long time. It is simply the best way to get florets that are tender with plenty of the best crispy bits on the outside. And, this combination of Sriracha with honey and sesame oil is a total powerhouse. I love it so much I use it with my spicy green beans, too!

Ingredients and Substitutions

The Broccoli – I like using broccoli crowns in this recipe, but a whole head of broccoli works, too.

The Sriracha – Deliciously spicy and garlicky on its own, Sriracha really sings in combination with the honey, soy sauce, and sesame oil.

The Star – After the Sriracha, I have to give sesame oil the top billing in this recipe. It gives this broccoli what I can only describe as a “restaurant quality” flavor.

Supporting Ingredients – I include soy sauce, honey, and black pepper to bring the savory and sweet balance to this broccoli.

Toppings – You’re going to love the way that sliced almonds and green onions add texture and freshness to the finished side dish.

How to Make Spicy Broccoli 

Preheating the Oven: High heat is what makes roasted broccoli so good, so kick things off by preheating your oven to 450ºF.

Chopping Broccoli: While the oven preheats, I break down the broccoli into bite sized pieces that are roughly the same size.

Making the Glaze: I measure the soy sauce, sesame oil, honey, sriracha, and black pepper into a liquid measuring cup and whisk it together until combined.

Coating the Broccoli: I set the broccoli pieces on a baking sheet, then drizzle with the sauce and toss it with my hands. We want each piece to be evenly coated.

Roasting the Broccoli: Once you get here, just spread the broccoli out on the pan so it has plenty of room. I just pop it into the oven for 12-15 minutes, until the edges are nice and crispy and it is cooked through.

Garnishing: If you want the optional green onions and almonds (and, trust me, YOU DO!) just slice the green onions while the broccoli roasts. When it finishes, I just transfer to a serving dish and sprinkle them on.

Serving Suggestions

I like to use this sriracha and honey roasted broccoli as part of this glazed salmon with broccoli recipe. The flaky fish is perfect with the slight kick from the broccoli.

And, it’s a great contrast to heartier comfort foods like BBQ chicken stuffed baked potatoes or Mexican stuffed bell peppers. The spice gives these meals an edge that makes me want to keep coming back for another bite.

Make Ahead & Storage 

Make Ahead: You can prep the glaze, and wash, dry, and cut the broccoli up to two days in advance of when you want to cook it. Just store the fully dry broccoli in an airtight paper towel lined container, and the sauce in a jar in the refrigerator.

How to Store: I store the leftovers in a tightly covered container in the refrigerator for up to 3 days. I do not recommend freezing this recipe.

How to Reheat: If you want to regain that crispy, roasted texture, I recommend air frying at 350ºF for 3 to 4 minutes. Or, you can heat it back up in a dry skillet over medium high heat.

More Broccoli Recipes

• Oven Roasted Broccoli
• Sauteed Broccoli and Asparagus with Parmesan
• Irresistible Mandarin Broccoli Salad
• Roasted Broccoli and Asparagus with Summer Squash

Frequently Asked Questions

{originally published 1/15/13 – recipe notes and photos updated 3/6/26}

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