Sweet and Spicy Roasted Broccoli Florets


1/4 cup (60 mL) E.D.SMITH® Pure Raspberry Jam

3 tbsp (45 mL) olive oil

1 tbsp (15 mL) rice vinegar

2 cloves garlic, minced

2 tsp (10 mL) red chili flakes

1/2 tsp (2 mL) salt

8 cups (2 L) broccoli florets

1/4 cup (60 mL) chopped green onions

1/2 tsp (2 mL) sesame oil

2 tsp (10 mL) toasted sesame seeds

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  1. Preheat oven to 425°F (220°C). Line rimmed baking sheet with parchment paper.
  2. In large mixing bowl, stir together jam, olive oil, vinegar, garlic, chili flakes and salt; add broccoli, tossing until well coated. Spread onto prepared pan in single layer; roast, stirring once, for 13 to 15 minutes or until tender-crisp and browned.
  3. Top with green onions and sesame oil. Sprinkle with sesame seeds. Serve warm.

Per 1/4 recipe: Calories 210, Fat 12g, Saturated Fat 1.5g, Cholesterol 0mg, Sodium 330mg, Carbohydrate 23g, Fibre 5g, Sugars 11g, Protein 5g


  1. Add roasted broccoli to your favourite rice bowl or serve as a light lunch topped with grilled fish or shrimp.
  2. Garnish with broccoli sprouts if available.