This Crunchy Baked Broccoli with Spicy Soy Sauce is deliciously addicting and great for an easy appetizer or a dinner side dish! The panko adds a light, crispy crunch and the batter adds flavor and amazing texture to the broccoli.
Guys, I’m not joking when I say that I stood over this plate of broccoli and couldn’t stop eating it! This Crunchy Baked Broccoli is light and crispy, but also has great texture from the batter. Dip it in my easy spicy soy sauce and you won’t be able to stop eating it!
Broccoli seems to be one of those universally liked vegetables. You can steam it, sauté it, cover it with cheese or even make it into tater tots! I love all those ways of making it, but dipping it in batter and tossing it with panko might just be my new favorite way!
Crunchy Baked Broccoli Recipe Ingredients
- Broccoli – I would definitely recommend using fresh broccoli for this recipe, frozen broccoli might have too much moisture. I mainly used the broccoli florets because the batter coats them really nicely.
- Flour – I just used all purpose flour but gluten free flour can also be used. I would recommend using an all purpose GF flour mix, but you could also try it with something like oat flour or rice flour.
- Plant Based Milk – I used a plain, unsweetened soy milk but any kind of plant based milk will work. If not making this recipe vegan, you can use regular milk.
- Spices – I seasoned the batter with some salt, pepper, garlic powder, onion powder and paprika. You can go as crazy as you want with flavoring the batter!
- Panko – Panko is Japanese breadcrumbs that are super light and flaky. You should be able to find it at any grocery store. If you can’t find panko, you could sub regular bread crumbs or even crushed up crackers or corn flakes.
- Avocado Oil Spray – I used some avocado oil spray to lightly spray the broccoli before baking. You can use whatever kind of oil you want. The oil helps the panko brown nicely, but it can be omitted if you prefer.
How To Make The Best Crispy Baked Broccoli with Panko
- Pre-heat oven to 425 degrees F. Start by preparing your broccoli. Make sure broccoli has been washed and dried completely. I like to use just the broccoli florets for this recipe. You can make the pieces as large or as small as you like. The smaller pieces will get crispier.
- In a large bowl, add the milk, flour, spices and salt and pepper. Use a whisk to mix together until you have a smooth batter. Dump all the broccoli florets into the bowl and mix the broccoli with the batter. It works best if you use clean hands to really get in there and make sure that the broccoli is completely coated with the batter.
- Next, pour half of the panko into the bowl and gently mix together with a spatula. Pour the remaining half of panko in and mix together again until all of the broccoli florets are coated with a nice layer of panko.
- Evenly spray avocado oil onto a large baking sheet and then carefully dump all of the broccoli onto the sheet pan. Spread out in a single layer and then spray the top of the broccoli with more avocado oil. You can go as light or as heavy as you like.
- Place the sheetpan into the oven and bake until broccoli is cooked through and panko is browned and crispy, about 25 minutes. I like to carefully flip the broccoli about half way through.
- The sauce can be prepared while the broccoli is baking. Add all sauce ingredients to a medium sized bowl and mix until combined. Give it a taste and adjust any ingredients as needed. Once broccoli is cooled, dip into sauce and enjoy!
Crunchy Baked Broccoli Recipe Frequently Asked Questions
- Is this recipe gluten free? I used regular flour and panko, but GF flour and panko can easily be substituted. Also, make sure to use Tamara or GF soy sauce.
- Is this recipe vegan? Yes, as long as you use a plant based milk.
- How should this crunchy broccoli be served? You can enjoy it as an appetizer by itself or you can add it to any dish you would normally add broccoli too. It’s great with noodles!
- How should I store leftover broccoli? Store in an airtight container in the refrigerator for 3-4 days.
- Will leftover broccoli still be crunchy? Broccoli is the crunchiest immediately out of the oven. Unfortunately, leftovers don’t stay very crunchy but you can re-heat them in the oven, air-fryer or in a pan with some oil to try to get some of the crunchiness back.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Amazing Broccoli Recipes?
Vegan Cheezy Garlic Roasted Broccoli
Crunchy Broccoli Salad with Maple Mustard Dressing
Lemon Dill Orzo Broccoli Salad
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Crunchy Baked Broccoli with Spicy Soy Sauce
- Total Time: 40 minutes
- Yield: 4-6 1x
- Diet: Vegan
Description
This Crunchy Baked Broccoli with Spicy Soy Sauce is deliciously addicting and great for an easy appetizer or a dinner side dish!
Ingredients
Scale
- 5–6 cups of medium sized broccoli florets
- 1/2 cup all purpose flour
- 1/2 cup unsweetened plant based milk
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/4 cup panko, divided
- Avocado oil spray, or other oil of choice
Spicy Soy Sauce:
- 1/3 cup low sodium soy sauce
- 1 teaspoon pure maple syrup
- 1 teaspoon rice wine vinegar
- 1 teaspoon toasted sesame oil, or more to taste
- 1–2 tablespoons chili crunch, try to get mostly the crunchy part without all the oil
- 1 teaspoon toasted sesame seeds
- You can add some water if it is too salty
Instructions
- Pre-heat oven to 425 degrees F. Start by preparing your broccoli. Make sure broccoli has been washed and dried completely. I like to use just the broccoli florets for this recipe. You can make the pieces as large or as small as you like. The smaller pieces will get crispier.
- In a large bowl, add the milk, flour, spices and salt and pepper. Use a whisk to mix together until you have a smooth batter. Dump all the broccoli florets into the bowl and mix the broccoli with the batter. It works best if you use clean hands to really get in there and make sure that the broccoli is completely coated with the batter.
- Next, pour half of the panko into the bowl and gently mix together with a spatula. Pour the remaining half of panko in and mix together again until all of the broccoli florets are coated with a nice layer of panko.
- Evenly spray avocado oil onto a large baking sheet and then carefully dump all of the broccoli onto the sheet pan. Spread out in a single layer and then spray the top of the broccoli with more avocado oil. You can go as light or as heavy as you like.
- Place the sheetpan into the oven and bake until broccoli is cooked through and panko is browned and crispy, about 25 minutes. I like to carefully flip the broccoli about half way through.
- The sauce can be made while the broccoli is baking. Add all sauce ingredients to a medium sized bowl and mix until combined. Give it a taste and adjust any ingredients as needed. You can also add in some water if the sauce is too salty for you. Once broccoli is cooled, dip into sauce and enjoy!
Notes
This recipe can easily be halved or doubled.
If served as an appetizer, this recipe makes about 4-6 servings. If served as a side to a main dish, it makes about 3-5 servings.
Nutrition information does include the sauce, which is why the sodium looks so high.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Appetizer, Side, Vegan
- Method: Oven
- Cuisine: Asian Inspired
2
What is the chili crunch?
Hi Paula, I apologize for the confusion! Chili crunch, or chili crisp is a condiment that you should be able to find at most grocery stores these days. It’s a hot chili oil with crunchy elements to it. I usually buy the Chili Onion Crunch from Trader Joe’s, but there are also a lot more authentic brands out there. It adds spiciness and crunchiness. I hope that helps! If you can’t find it, you could always use a chili paste, like Sambal Oelek or even sriracha.
What is chilli crunch??
Hi Lorraine, I apologize for the confusion! Chili crunch, or chili crisp is a condiment that you should be able to find at most grocery stores these days. It’s a hot chili oil with crunchy elements to it. I usually buy the Chili Onion Crunch from Trader Joe’s, but there are also a lot more authentic brands out there. It adds spiciness and crunchiness. I hope that helps! If you can’t find it, you could always use a chili paste, like Sambal Oelek or even sriracha.