Garlic + Ginger Broccoli

This garlic and ginger marinade is the best way to add a kick to your broccoli and make it the perfect side dish to almost any meal.


So it’s finally Friday! Is everyone else excited that it’s the weekend? Here in Calgary, it’s supposed to be beautiful so the plan is to enjoy it while we have it!

So I am also 1 week of my eat no meat January, and surprisingly it hasn't been very hard. I actually think it has been fun to try to figure out different things to eat rather than the typical meals that I tend to make. Needless to say, I have been spending tons of time on Pinterest getting ideas of what to cook. One thing I have been doing is cooking up big batches of vegetables to keep in the fridge to add on to any meals that I make.

This broccoli has been one of my favourites, so good in fact I have made it twice this week. The flavours of the fresh garlic and ginger with the bit of heat with the Sriracha is such a good combo and goes so well as a side dish with just about anything else your eating, or in my case, cold right out of the fridge as a mid-day snack.


prep time 10 minutes

cook time 20 minutes

total time 30 minutes

servings 4


4 cloves of minced garlic

1 tbsp freshly grated ginger

2 tbsp brown sugar

3 tbsp soya sauce

1/2 tbsp Sriracha

1 tbsp olive oil

1 tsp rice wine vinegar

2 tsp sesame oil

1 lemon zest and juice

1 large head of broccoli


Preheat oven to 350. In a small bowl combine garlic, ginger, brown sugar, soya sauce, oil, rice wine vinegar, sesame oil and the zest and juice of the lemon. Whisk until well combined.

Cut broccoli into florets and place on a baking sheet. Pour marinade over the broccoli and toss until it is all covered. Bake for 10 minutes, stir then bake another 10 minutes.