The Pioneer Woman Tasty Kitchen
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Air Fryer Asian Roasted Broccoli

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Level: Easy

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Description

Low carb, gluten-free, vegan and so stinkin’ easy to make! Even picky kids will love this. Oven option included!

Ingredients

  • 1 pound Broccoli Cut Into Florets
  • 1-½ Tablespoon Peanut Oil
  • 1 Tablespoon Garlic, Minced
  • Salt
  • 2 Tablespoons Reduced Sodium Soy Sauce
  • 2 teaspoons Honey Or Agave
  • 2 teaspoons Sriracha
  • 1 teaspoon Rice Vinegar
  • ⅓ cups Roasted, Salted Peanuts
  • Fresh Lime Juice (optional)

Preparation

In a large bowl, toss broccoli, peanut oil, garlic and season with sea salt. Make sure oil covers all the broccoli florets. I like to use my hands to give each one a quick rub.

Spread broccoli into the wire basket of air fryer, in as single of a layer as possible, trying to leave a little bit of space between each floret. Cook at 400ºF until golden brown and crispy, about 15–20 minutes, stirring halfway.

Meanwhile, mix honey, soy sauce, Sriracha and rice vinegar in a small, microwave-safe bowl. Once mixed, microwave mixture for 10–15 seconds until honey is melted and evenly incorporated.

Transfer cooked broccoli to a bowl and add soy sauce mixture. Toss to coat and season to taste with a pinch more salt, if needed. Stir in peanuts and squeeze lime on top (if desired.) Devour!

Note: You can also roast this in a 425ºF oven on a large pan, making sure to not crowd the broccoli. Cook for about 20 minutes, stirring halfway. You will also need 2 tablespoons of peanut oil.

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