My obsession with the Sriracha sauce has hit a fever pitch. I have showed restraint by not posting a recipe in awhile with the Rooster’s influence, so I would like some latitude here. I know to most of you it might seem strange to pull out the bottle of sauce with some salt-free Kettle chips, but that is one of my go-to afternoon pick me ups. To me, Sriracha is the perfect compliment to most vegetables.
I decided tonight I would attempt to make a Buffalo style broccoli. I always give a range of measurements for Sriracha since everyone has their own tolerance for spicy foods. I only used about a tablespoon tonight, it seemed a little weak, will probably bump it up to 2 on the next round.
1 lb broccoli, cut up in bit sized pieces, use the leaves too
2 T olive oil
3-4 cloves of garlic, minced
Dash of sea salt or to taste
Fresh ground pepper to taste
2 T butter, melted
1-2 T Sriracha
1-2 T fresh lemon juice
In a large bowl, toss the broccoli pieces with the olive oil, garlic, sea salt and pepper, let sit for 30 minutes. Preheat oven to 400 degrees. While oven is heating, melt butter and mix together with the Sriracha sauce and lemon juice. When oven is pre-heated, drizzle the hot sauce mixture over the broccoli and toss to distribute evenly.
Bake in the 400 degree oven for 15 minutes. For an extra treat serve with ranch dressing!