Broccoli and Scallions With Thai-Style Vinaigrette

Broccoli and Scallions With Thai-Style Vinaigrette

Roasting gives broccoli an incredible texture and crunch, and it softens and sweetens the bite of the scallions. This is paired with a highly addictive vinaigrette that is a play on the classic Thai dipping sauce prik nam pla. If you’re lucky enough to find yourself with leftovers, spoon it over roast fish, chicken or even plain white rice.
  • Total:
  • Serves: 4 persons



  1. Step 1

    Heat the oven to 425 degrees. In a large bowl, toss the broccoli and scallions with the olive oil. Season well with salt and pepper and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 15 to 20 minutes, tossing halfway through to ensure even cooking.
  2. Step 2

    While the vegetables roast, make the vinaigrette: In a small bowl, whisk all the ingredients until the brown sugar is dissolved. Taste and adjust seasoning if needed.
  3. Step 3

    Place the broccoli and scallions in a bowl and toss with the vinaigrette. Serve right away or the vegetables will become soggy.