Bang Bang Broccoli

North American · 30 min · Easy · 4 servings

Bang Bang Broccoli

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Broccoli roasted hard until the edges char, then tossed hot in a creamy sweet-chili sauce with a sriracha kick. Sweet first, hot second, sharp underneath.

~270 cal per serving. Calories are approximate, per serving — a guide only.

Plan it:

Method

  1. 1

    Roast the broccoli hard

    ⏱ 20 min

    Heat the oven to 450°F (230°C). Toss the broccoli with the olive oil, garlic powder and a good pinch of salt, then spread it on an oven tray so no two florets touch. Roast for 20 minutes, until the tips are properly dark. Pale broccoli has no flavor to stand up to the sauce.

  2. 2

    Whisk the bang bang sauce

    While it roasts, whisk the vegan mayo, sweet chili sauce, sriracha and rice vinegar in a bowl with the juice of the lime. Taste it. It should read sweet first, then hot, with enough sharpness behind it to cut the mayo.

  3. 3

    Toss it while it is hot

    Tip the broccoli straight from the oven into a mixing bowl, pour over about two thirds of the sauce and toss until every floret is streaked. Hot broccoli takes the sauce in a way cooled broccoli never does.

  4. 4

    Serve

    Pile it onto a plate, spoon the rest of the sauce over the top and finish with the scallions and sesame seeds.

Notes

Bang bang sauce is a ratio rather than a recipe, so treat the sriracha as the dial: three tablespoons of sweet chili to one of sriracha is medium, and it takes a second tablespoon without losing its balance. Hold back a third of the sauce for the plate. Tossed broccoli goes matte within a minute, and the spooned-over sauce is what keeps it looking like something you would order.

From readers’ kitchens

Real photographs, taken by people who cooked this and chose to show them here.

  • Bang Bang Broccoli, cooked by Tiffany
    Tiffany · September 27, 2026
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