Broccoli and Scallions With Thai-Style Vinaigrette

Name: Broccoli and Scallions With Thai-Style Vinaigrette
Total time: 20 min
Yield: 4 servings
Cuisine: asian
Ingredients: 1 1/2 pounds broccoli (about 3 good-size crowns and their stems), cut into florets; 4 scallions, cut into 2-inch pieces; 4 tablespoons olive oil; Kosher salt and black pepper; 1/4 cup freshly squeezed lime juice (from 1 to 2 limes); 1 scallion, finely chopped; 1 1/2 teaspoons light brown sugar; 1/2 teaspoon red-pepper flakes, plus more to taste; 2 tablespoons fish sauce; 1 tablespoon finely chopped cilantro; 1 tablespoon finely chopped mint

By Colu Henry

Updated March 25, 2025

Broccoli and Scallions With Thai-Style Vinaigrette — Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Total Time: 20 minutes
Rating: 4(709)
Comments: Read comments

Roasting gives broccoli an incredible texture and crunch, and it softens and sweetens the bite of the scallions. This is paired with a highly addictive vinaigrette that is a play on the classic Thai dipping sauce prik nam pla. If you’re lucky enough to find yourself with leftovers, spoon it over roast fish, chicken or even plain white rice.

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Ingredients

Yield:4 servings

For the Broccoli and Scallions

1½pounds broccoli (about 3 good-size crowns and their stems), cut into florets
4scallions, cut into 2-inch pieces
4tablespoons olive oil
Kosher salt and black pepper

For the Vinaigrette

¼cup freshly squeezed lime juice (from 1 to 2 limes)
1scallion, finely chopped
1½teaspoons light brown sugar
½teaspoon red-pepper flakes, plus more to taste
2tablespoons fish sauce
1tablespoon finely chopped cilantro
1tablespoon finely chopped mint

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oven to 425 degrees. In a large bowl, toss the broccoli and scallions with the olive oil. Season well with salt and pepper and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 15 to 20 minutes, tossing halfway through to ensure even cooking.
Step 2
While the vegetables roast, make the vinaigrette: In a small bowl, whisk all the ingredients until the brown sugar is dissolved. Taste and adjust seasoning if needed.
Step 3
Place the broccoli and scallions in a bowl and toss with the vinaigrette. Serve right away or the vegetables will become soggy.

Ratings

4 out of 5

709 user ratings

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Comments

Dana Schwartz6 years ago

Can you substitute something else for the fish sauce, or leave it out, for vegetarians?

John Neill6 years ago

Glad to have the easy recipe for the famous Thai dipping sauce ! Thanks indeed for that! Lovers of some ‘heat’ might consider adding one-finely sliced birds eye chilli ( deseeded or not, to taste) - a nice little ‘kick’! Reckon further ‘Asian’ appeal could be to sprinkle a handful of toasted sesame seeds over the finally assembled broccoli - the Thais love (dry-roasted/unsalted) cashew nuts a lot- why not a good few of those also !

Jason6 years ago

The vinaigrette is delicious, but very strong, so probably best to toss the veggies with less and add more according to taste. Otherwise you can easily overwhelm the flavor of the broccoli and scallions.

Ericka3 months ago

This sauce is perfection. I will be making it in bulk for veggies, salads, shots, etc. Delicious.

Joe3 months ago

i added some quick sauteed garlic shrimp as i was plating the steaming broccoli and rice. a little bit of crushed roasted peanuts and cashews and a generous splash of nuoc cham. it was amazing.

keyf3 months ago

I made this recipe and added lemongrass (a combination of powdered and rehydrated dried pieces because I didn’t have fresh). Amazing! I also included cauliflower and sunchoke among the vegetables that I roasted.

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