Broccoli and Scallions With Thai-Style Vinaigrette
Updated March 24, 2025
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE BROCCOLI AND SCALLIONS
1 ½ 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
FOR THE VINAIGRETTE
¼ cup freshly squeezed lime juice (from 1 to 2 limes)
1 scallion, finely chopped
1 ½ teaspoons light brown sugar
½ teaspoon red-pepper flakes, plus more to taste
2 tablespoons fish sauce
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped mint
Nutritional analysis per serving (4 servings)
16 grams carbs; 197 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 5 grams fiber; 767 milligrams sodium; 6 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
Can you substitute something else for the fish sauce, or leave it out, for vegetarians?
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.
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 !
Excellent! With a few modifications: - I diced a jalapeno for the vinaigrette and I think there would not have been enough flavor without it. - I had basil but not mint, and, with cilantro, it worked! - I will only roast the white parts of the scallions next time, and will add the green parts, raw, into the salad.
This sauce is perfection. I will be making it in bulk for veggies, salads, shots, etc. Delicious.
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.