SWEET CHILI CHARRED BROCCOLINI

INGREDIENTS

1 tablespoon (15 mL) tamari

2 small garlic cloves, minced

2 teaspoons (10 mL) rice vinegar

2 teaspoons (10 mL) cane sugar

½ teaspoon (2 mL) sriracha

Pinch of red pepper flakes

2 bunches of broccolini florets (5 to 6 cups/1.25 to 1.5 L)

DIRECTIONS

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a small bowl, whisk together the tamari, minced garlic, rice vinegar, sugar, sriracha, and red pepper flakes.

Place the broccolini on the baking sheet and toss with half of the sauce, then spread the broccolini evenly so that the pieces are not touching each other. Roast for 15 minutes, or until the broccolini is charred on the edges. Serve with the remaining sauce on the side for dipping.

The chili glaze is delicious with other vegetables, too. Try it with roasted brussels sprouts, sweet potatoes, or eggplant.

SERVES: 4AS AN APPETIZER

VEGAN

GLUTEN-FREE