Roasted Broccoli with Korean Lemon Glaze

Ingredients

• Broccoli 2 heads (approx. 500g)
• Olive oil 2 tbsp
• Salt 1/2 tsp
• Black pepper 1/4 tsp
• For the Glaze:
• Soy sauce 2 tbsp
• Sesame oil 1 tsp
• Garlic, minced 1 clove
• Fresh ginger, grated 1 tsp
• Honey or maple syrup 1 tsp
• Gochugaru (Korean chilli flakes) 1/2 tsp (or to taste)
• Lemon juice 1 tbsp
• Toasted sesame seeds, for garnish (optional) 1 tsp

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Wash the broccoli and cut into bite-sized florets. Ensure they are dry.
3. Place the broccoli florets on a large baking tray. Drizzle with olive oil, season with salt and black pepper, and toss to coat evenly.
4. Spread the broccoli in a single layer on the baking tray.
5. Roast for 15-20 minutes, or until the broccoli is tender-crisp and slightly charred at the edges.
6. While the broccoli is roasting, prepare the glaze. In a small bowl, whisk together the soy sauce, sesame oil, minced garlic, grated ginger, honey or maple syrup, gochugaru, and lemon juice until well combined.
7. Once the broccoli is roasted, remove it from the oven. Transfer the hot broccoli to a clean bowl.
8. Pour the prepared glaze over the hot broccoli and toss gently to coat all the florets.
9. Serve immediately, garnished with toasted sesame seeds if desired.