Roasted Broccoli with Soy Sauce

Roasted broccoli with soy sauce. It’s a simple, quick, easy, cheap side dish. And kids as well as adults are demanding seconds. Yes, seconds. Of broccoli. Believe it.

Roasted broccoli with soy sauce scattered on a baking sheet.

This roasted broccoli with soy sauce is so darn delicious, we literally couldn’t stop eating it. That’s right. Could. Not. Stop. Eating. Broccoli. It’s roasted with ginger and garlic and finished with soy sauce and butter. We bet that you won’t be able to stop eating it, either.–Angie Zoobkoff

How to Swap Other Vegetables in This Recipe

This roasted broccoli with soy sauce recipe can easily be made with any of many different vegetables. So if you’ve got an aversion to broccoli, or an abundance of another vegetable on hand, we have excellent news for you. Cauliflower, kohlrabi, turnip, and summer squash are all excellent substitutions here. Simply follow the recipe, adding an additional 5 minutes of roasting time for denser vegetables such as kohlrabi or turnip.

Roasted Broccoli With Soy Sauce

  • Quick Glance
  • (5)
  • 20 M
  • 40 M
  • Serves 6 to 8
5/5 - 5 reviews
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Preheat the oven to 425°F (220°C).

On a rimmed baking sheet, spread the broccoli florets in a single layer and sprinkle with the sesame oil, garlic, ginger, salt, and pepper. Stir everything around to coat the broccoli evenly.

Pop the baking sheet in the oven and roast, uncovered, for 15 minutes.

Remove the baking sheet from the oven, stir the broccoli, and scatter the butter slices evenly on the broccoli. Drizzle the soy sauce evenly over the broccoli and butter and roast until lightly browned, about 5 minutes longer.

Stir everything around to make sure there’s some butter and soy sauce coating every bite. Devour immediately. Originally published September 13, 2017.

Print RecipeBuy the The Farmhouse Chef cookbook

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Recipe Testers' Reviews

My sister said it best—it's like Chinese takeout broccoli only way better! This roasted broccoli was a big hit at dinner and it was so easy! I loved the classic combo of ginger, garlic, and soy sauce. The butter gave it all just a touch of velvetiness.

I did a little extra roasting to get more color on my broccoli, which is how I like it best. I'll be making this again but I'll be making a double batch! I think it would serve 6 as a side item when I don't take into account all the shameless nibbling off the pan I did.

You know you've found a winning broccoli recipe when the kids ask for seconds! This was a great way to cook broccoli—the roasted broccoli was tender but not limp and the soy butter was a simple and delicious way to dress up an everyday side.


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  1. 5 stars
    Company worthy broccoli! And so easy to make. The combination of soy and butter is delicious. Try sprinkling on some toasted sesame seeds for garnish!

    1. So glad you enjoyed it, Linda M! And “YES!” to sprinkling the broccoli with toasted sesame seeds (I think most Japanese home cooks would instinctively reach for them . . .!).

  2. This was so yummy! I thought I made enough for leftovers, but we just kept going back for more until it was gone! Will definitely make this again and again.

  3. Really enjoyed the combination of fresh ginger and garlic with the butter and soy sauce. Cooked a few minutes longer but really delicious and easy!

  4. Delicious! Very easy to make, too. The only thing I changed was to use 3 Tbsp of butter instead of 4. I’ll definitely make this one again.

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