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Kalyn's Kitchen

Quick Roasted Broccoli with Soy Sauce and Sesame Seeds (Video)

Quick Roasted Broccoli with Soy Sauce and Sesame Seeds is an amazing side dish, and this perfect broccoli recipe is low-carb, Keto, low-glycemic, gluten-free,  and vegan. Use Side Dishes to find more recipes like this one.

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Quick Roasted Broccoli with Soy Sauce and Sesame Seeds!

Quick Roasted Broccoli with Soy Sauce and Sesame Seeds found on KalynsKitchen.com

I think anyone who’s trying to follow some kind of healthier eating plan needs to have a good collection of vegetable side dishes in their recipe collection, and this Quick Roasted Broccoli with Soy Sauce and Sesame Seeds is a recipe I’ve been making for years. Like so many of my favorites from the early days of this blog, it had a photo that was pretty unremarkable, so when I made it recently I decided to give the recipe a photo makeover!

I love broccoli, and I think one reason broccoli is so popular (well, with most people) is that it tastes pretty good no matter how you prepare it. You can eat it raw, boil, steam, stir-fry, or roast it, and unless it’s completely overcooked, broccoli will taste pretty good.

But even though a lot of cooking methods for broccoli will work, I think roasting broccoli concentrates the flavor in the best possible way. This batch of broccoli turned out so well that I ate nearly a pound of it and called it dinner. It was also so easy to make and so diet-friendly, I knew after one bite this recipe would be a hit with anyone who tried it. (And don’t throw away those broccoli stems either!)

Broccoli will cook pretty quickly when it’s roasted at 450 F, and I turned the broccoli pieces over after 10 minutes and the broccoli was perfectly tender-crisp and just starting to brown on the edges after exactly 15 minutes. Trust me, you WANT to make this version of roasted broccoli. And if you’re already a roasted veggie fan, check out more roasted vegetable ideas after the recipe.

I think this roasted broccoli sounds perfect for a Meatless Monday meal! If you want more meatless recipes, you might might want to follow my Meatless Monday Pinterest Board, which has ideas from Kalyn’s Kitchen and some of my favorite food blogs. I also have a great board for Best Low-Carb Meatless Recipes like this one; check it out!

Quick Roasted Broccoli with Soy Sauce and Sesame Seeds found on KalynsKitchen.com

Trim and cut up enough broccoli to make one pound of bite-sized broccoli pieces. Whisk together the olive oil, soy sauce (or coconut aminos), and sesame oil, then put the broccoli pieces in a bowl and toss with that mixture. Spread broccoli out on a baking sheet that you’ve sprayed with non-stick spray.

Quick Roasted Broccoli with Soy Sauce and Sesame Seeds found on KalynsKitchen.com

Bake in a pre-heated 450F/220C oven for 10 minutes. While the broccoli bakes, toast the sesame seeds for a minute or two, until they barely start to brown. After 10 minutes I took the pan of broccoli out of the oven and quickly turned the broccoli over, then put it back in the oven for 5 minutes more. It’s done when the broccoli is starting to brown but is still slightly tender-crisp.

Quick Roasted Broccoli with Soy Sauce and Sesame Seeds found on KalynsKitchen.com

Arrange the broccoli on a serving plate and sprinkle with sesame seeds. Serve hot.

Make it a Meal:

This Quick Roasted Broccoli with Soy Sauce and Sesame Seeds would taste great with something like Twice-Baked Spaghetti Squash or Stir-Fried Marinated Tofu and Mushrooms for a low-carb meatless meal.

More Roasted Vegetables from Kalyn’s Kitchen:

Roasted Broccoli with Garlic
Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts
Roasted Cauliflower with with Lemon, Curry, and Cumin
Greek Style Roasted Mushrooms with Red Pepper, Oregano, Mint, and Feta
Roasted Baby Summer Squash with Feta and Thyme

Quick Roasted Broccoli with Soy Sauce and Sesame Seeds

Quick Roasted Broccoli with Soy Sauce and Sesame Seeds is an amazing side dish.


  • 1 lb. fresh broccoli florets (see trimming instructions)
  • 1 1/2 T olive oil
  • 1 T soy sauce, gluten-free if needed
  • 1 tsp. sesame oil
  • 1 T sesame seeds, toasted


  1. Preheat oven to 450F/220C.
  2. Spray a large baking sheet with non-stick spray. (Use the biggest one you have.)
  3. Cut broccoli into pieces about 2 inches long.
  4. Then cut through stems just to where florets start, and break apart so broccoli is in same-sized pieces. (This method of cutting through the stems and then breaking the broccoli apart also eliminates the mess when you cut broccoli and small bits fall off.)
  5. Whisk together the olive oil, soy sauce or coconut aminos, and sesame oil.
  6. Place broccoli in plastic mixing bowl and toss well that mixture.
  7. Arrange the broccoli in a single layer on baking sheet. I like to make sure any flat sides are touching the baking sheet for the best browning.
  8. Roast 10 minutes.
  9. After 10 minutes, stir or turn broccoli pieces over and then continue roasting 5 minutes more, or until broccoli is tender-crisp and slightly browned on the edges. (The step of turning it over is only to get more even browning; you can roast it without turning if you prefer.)
  10. While broccoli roasts, toast sesame seeds in a dry pan over very high heat for 30-60 seconds.
  11. When broccoli is done, arrange on serving dish and sprinkle with sesame seeds.
  12. Serve hot.


You can use coconut aminos for Paleo or Whole 30 version of this recipe.

Recipe created by Kalyn with cooking temperature inspiration from November 2007 Fine Cooking Magazine article about roasting vegetables.

All images and text ©

Quick Roasted Broccoli with Soy Sauce and Sesame Seeds found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Quick Roasted Broccoli with Soy Sauce and Sesame Seeds is a perfect side dish for any phase of the South Beach Diet and would also be approved for most any low-glycemic or low-carb eating plan.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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61 comments on “Quick Roasted Broccoli with Soy Sauce and Sesame Seeds (Video)”

  1. Way too salty. Tried other recipes before and this is definitely not one of my top 5 recipes for roasted broccoli

    • Too bad you didn’t use low sodium soy sauce. I don’t think one tablespoon of soy sauce for a pound of broccoli is that much salt, but sounds like this recipe is not for you. It does have a lot of fans, as you can see from the other comments.

  2. Pingback: 11+ Healthy Side Dish Recipes - Cut Side Down

  3. Pingback: Barely-Blanched Broccoli Salad with Feta and Fried Almonds – Paleocious

  4. This looks wonderful. I am making it tonight. Thank you!

  5. I have made this before and it was delish. But the store this time only had frozen broccoli. Could I still use that?

    • I've never made this type of recipe with frozen vegetables, so truthfully I have no idea how it will work. One of the reasons for roasting vegetables is that it dries out the moisture and concentrates the flavor, so I'm having a hard time imagining frozen vegetables working the same way, but it might be fine, I just don't really know. Let me know what you think if you try it.

    • I use frozen broccoli all the time. Either you nuke it for a few minutes to thaw it and press on it lightly to squeeze out some excess moisture and then pour that off. Then continue as if it was fresh. Or you can just spread the frozen florets on the baking sheet just bake for a bit longer, perhaps at a slightly lower temperature to allow it to thaw and dry out the extra moisture in the oven.

    • Thanks for sharing that info! Good to know it will work with frozen broccoli, although I think I would probably prefer fresh when it's available.

    • Yes, fresh is always better 🙂

  6. I made this for my family and they loved it! I have to little boys who don't want to eat veggies and they asked for more! Both of them! It was fantastic!

  7. Thanks for the recipe! Looks and sounds delicious!

  8. I love roasted veggies 🙂 But why don't you just roast the stem of the broccoli as well? I always use the whole broccoli when I roast it 🙂

  9. Terri, so glad you enjoyed it!

  10. This was delicious! My only complaint is that i should have made more! Thanks Kayln!

  11. I have the florets in the bowl and just tasted one. If it tastes as good roasted as it does raw, I can't wait to eat it!

  12. Thank you very much! Tried this last night and it was delish!

  13. Thanks Mar, glad you like it!

  14. This s a simple and yet very nutritious recipe. I like broccoli very much especially with beef.

  15. Dave, glad you are enjoying it!

  16. This recipe really should be higher on the search engines. Glad I found it! I eat it at a pound at a time, too.

  17. Glad you liked the recipe. I love the idea of adding mushrooms to this!

  18. Nowadays I'm trying to eat more veggies and fruits, so I was looking for a recipe with broccoli when I came across to your blog.. I found this recipe and I made it yesterday, it was pretty nice.. And today I added mushrooms into the recipe and it got better =)) So thank you so much for a great healthy and quick recipe..

  19. I cut the broccoli up into individual florets attached to their long stems, and even used the thick stems (peeling off thick skin first, then cutting it into 1/2 in. thick pieces), and rinsed with cool water, and drained them. I laid them into the pan and sprinkled 1 tsp kosher salt, and 1 Tb raw sugar. Next, I drizzled 2 Tb peanut oil, 2 Tb soy sauce, 2 tsp sesame oil, and 1 clove garlic, minced, then tossed everything around to mix well. I cooked it in a preheated oven at 475 F for 10 min, then flipped them over, and cooked it for an additional 5 min. I sprinkled with toasted sesame seeds, and ate this healthy dish all by itself. Thanks for the simple instructions. I made it even easier by preparing everything directly in the pan.

  20. Mom-ster, that’s very funny. Glad to hear it was a hit with the kids!

  21. Kalyn,

    Thought you might enjoy this comic strip link:


    I made this roasted broccoli (with frozen broccoli) recipe last night, we gave the boyz a bite to try (since they usually spit out green food with great gusto — our expectations were low). Those little bugggers ate 2nds and then 3rds. It was another hit…

    Take care,

  22. Sara, thanks so much for the nice feedback. I appreciate it very much. No plans to write a cookbook at this point, but maybe I might think about it a year from now when I’m going to retire from teaching.

  23. This blog has been a *fantastic* find for me – thank you so much!!!

    I’m an Atkins person, who had to drop the dairy due to an intolerance, and I’ve just recently put a huge emphasis on making sure that most of my carbs are, in fact, coming from low-carb vegetables.

    Your blog has made a huge difference – I’ve tried the grilled zucchini, the roasted broccoli with garlic, and now the roasted broccoli with soy sauce and toasted sesame seeds. Can’t wait to try the roasted mushrooms with roasted red pepper (I’ll do mine without the cheese).

    You’ve got great marinades too, much more interesting than my old habit of gooping on store-bought blue cheese dressing onto things. I’ve made the rosemary marinade for the pork tenderloin, as well as the rosemary mustard marinade for the chicken.

    I’ve mentioned your blog a few times to a few of my online low-carb friends – and they’re all delighted with it!

    Let us know when you come out with a cookbook ok?

    Thanks so much for this wonderful blog. You have no idea what a difference it’s made for me. The thing I like most about your blog is the emphasis on whole foods – there’s not a bunch of recipes calling for strange sweeteners or oddball flour alternatives. Just normal food that anyone can get at the grocery store. Excellent!


  24. Oh my gosh! We tried this tonight, and it was so great! It got a thumbs up all around, and I’ll definitely keep it in my regular rotation.

  25. This looks great ! I will definitely be trying this one.

  26. This was great! I roasted some wild salmon along with the broccoli for about 12 minutes for a delicious, nutritious meal in minutes. I just discovered your site recently and love your healthy practical approach to cooking and eating.

  27. Mmmm this looks delish!

    I’ve been bored with broccoli lately but this might be just the ticket to get me eating it again!

  28. I love broccoli, actually almost anything green. I also like chinese so this looks like a great combo.

  29. This looks delicious and I already love broccoli. I have really gotten into roasting vegetables lately to give them a deeper, richer flavor.

  30. This sounds like a great idea. I’m getting bored with the way I cook vegetables (a lot of steaming or putting them in gratins or soups.)

  31. My daughter will love this recipe! Thanks for sharing it 😉

  32. I love this recipe. I used the leftovers in a sesame chicken pasta dish and it was fabulous. Thanks for the recipe.

  33. Red, that’s just plain sad. But nobody likes everything I guess. Try the same idea on asparagus or cauliflower.

  34. that recipe looks great – I love roasted vegetables and can’t get enough of broccoli so it seems perfect for me

  35. hard to make it taste BAD?!

    I still have a childhood distate for the fluffy green stuff.

  36. I’ve never tried to roast brocolis. Thanks for the idea.

  37. Love roasted broccoli! Thanks for the simple recipe idea 🙂

  38. I couldn’t agree with you more, Kalyn – broccoli is always good! And this is delicious, too.

  39. Love the broccoli recipe. It gives me something new to try because I only have two or three recipes I stick to when I make broccoli as a side dish.


  40. I love broccoli, and this sounds like a simple, but very tasty way to cook it. I must give it a try…

  41. We agree with you on the concentration of flavor you get when roasting broccoli. One of our most flavorful broccoli soups comes the roasting. Everyone thinks we use a TON of broccoli for the soup. Not!
    Your broccoli recipe looks great, especially with a hot bowl of rice on the side and an extra, hearty sprinkle of maggi seasoning!

  42. How fun that people like the sound of this, Mimi is making nearly the same thing and Eliah has already tried it. (And all this while I was teaching third grade!)

    Tanna, we will do it someday!

  43. Dinner tomorrow night. On my plate.
    I think we must have broccoli at least 4 nights a week and love it.
    I’d be happy to cook for you Kalyn but I’d be equally happy to cook with you. Any kitchen.

  44. Mmm. This I’ll have to try! I love sesame seeds/oil on just about everything.


  45. Broccoli is one of my favorite vegetables. Roasted broccoli with soy and sesame seeds sounds good.

  46. Oh my! I am making something very similar event as I write this. Great minds…

  47. Thanks, this came out great, and it’s super-easy! I didn’t have any sesame seeds, so I used pine nuts, and it was yummy.

  48. Oh, this looks absolutely delicious! I just took a photo of some squash that I roasted and was going to post about how roasting veggies makes them taste so much better, but I never thought of roasting broccoli!! I will be trying this as soon as I can get my hands on some.
    Thank you for the recipe.

  49. I love the idea of high temperature roasting. Great flavor AND gets dinner on the table that much quicker too! I’ll have to give it a whirl! Thanks!

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