Roasted broccoli with peanut sauce

This roasted broccoli with peanut sauce recipe is perfect for eating as is or serve over rice, quinoa, or noodles.

You really have to include this roasted broccoli with peanut sauce in your weekly menu. After this, you’ll never want to eat boiled, overcooked, boring broccoli again. I’m sure you’re going to love this recipe!

Roasted broccoli topped with Asian peanut sauce and a few slices of scallion.

About this recipe

This is more than a recipe; it is an idea of how to eat broccoli and take advantage of all its health benefits. It is a very easy recipe. Roasting broccoli is very easy and can be done on a griddle, in an air fryer, or in the oven.

The peanut sauce is easy to make you only have to mix the ingredients. Try it; you will really love it.

Ingredients to make roasted broccoli

  • Broccoli. A head of broccoli cut into florets save the heart from making broccoli cream later. I confess that I use broccoli from a bag that comes already cut.
  • For the peanut sauce: peanut butter (unsweetened) or almond cream, tahini, lemon juice, sriracha sauce, soy sauce, and salt.
  • To serve: chopped peanuts, chives, and, if you like, cilantro, mint, etc.
lemon, tahini, peanut butter and sriracha sauce for making peanut sauce

How to roast broccoli?

Air fryer: Preheat the air fryer to 200 °C or 400 °F. Cut the broccoli into small florets, and add a tablespoon of vegetable oil and salt. Cover the florets well.
Place broccoli in the air fryer and cook for 10-12 minutes, stirring halfway through to ensure even cooking.

Skillet: Preheat a skillet over medium-high heat. Cut the broccoli into small florets and add them to the pan. Add a tablespoon of vegetable oil and salt. Let the broccoli cook for 8-10 minutes or until the broccoli is golden brown on all sides.

Oven: Preheat the oven to 200 °C or 400 °F. Cut the broccoli into small florets and place them on a baking sheet. Add a tablespoon of vegetables and salt. Make sure the broccoli is well coated, bake for 15-20 minutes, and turn the pan halfway through to ensure it cooks evenly.

Peanut sauce

How to make peanut sauce?

In a bowl, mix all the ingredients and gradually integrate the mixture. The secret to making it run on top of the broccoli and make it creamy and delicious is to add hot water little by little. Mix until it has the consistency you like. Taste and adjust the flavor.

Ideas for eating roasted broccoli with peanuts

Roasted broccoli with peanut sauce

Other broccoli recipes you may like:

Made and loved this recipe? Give it a ⭐️⭐️⭐️⭐️⭐️ rating below. Let me know if you have questions about this recipe in the comment section or DM me on Instagram. Follow me on Facebook and Pinterest to stay in touch, and don’t forget to subscribe to my newsletter.

roasted broccoli4


This roasted broccoli with peanut sauce recipe is perfect for eating as is or serve over rice, quinoa, or noodles.
3.50 de 6 votos


  • Mixing bowl
  • Baking sheet, skillet, or air fryer


  • 1 head of broccoli
  • 1 tablespoon of vegetable oil
  • Kosher salt


  • 3 tablespoons of unsweetened peanut butter
  • 1 tablespoon of tahini
  • 3 tablespoons of lemon juice
  • 3 tablespoons of soy sauce
  • 1 tablespoon of sriracha sauce
  • 1 teaspoon of salt


  • Chopped peanuts
  • 1 scallion stalk or green onion


  • Preheat the oven to 450ºF.
  • Cut the broccoli florets. Don’t throw away the stems; they can be used to make soup or salad.
  • Place them on a baking sheet and add the tablespoon of oil and salt. Mix well, making sure they are well coated, and use your hands.
  • Bake for 20 minutes or until the edges start to brown.
  • Meanwhile, mix all the ingredients for the sauce well. If it’s too thick, add hot water to make it more liquid. If it becomes too watery, adjust the flavors to taste.


Be careful not to burn the broccoli. Check it and remove it from the oven when the edges are golden brown.
If you have leftovers, store them in a tightly closed container in the refrigerator.
Store the sauce separately in a tightly closed jar in the refrigerator. This sauce can last up to two weeks if stored properly.


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
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3.50 from 6 votes (6 ratings without comment)
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