📖 Instructions

1. Preheat your oven to 400°F (200°C). This high heat is key to getting that nice, slightly charred texture on the broccoli. I always double-check my oven temp because it can be a bit off!
2. Wash and cut the broccoli into florets. Make sure they're roughly the same size so they cook evenly. I prefer medium-sized florets – not too big, not too small, just right, like in Goldilocks!
3. In a large bowl, toss the broccoli florets with olive oil, salt, pepper, and garlic powder. Make sure every floret is nicely coated. I like to use my hands for this – it just feels right.
4. Spread the broccoli in a single layer on a baking sheet. If you overcrowd the pan, the broccoli will steam instead of roast. You can line the baking sheet with parchment paper for easy cleanup, but I often skip this step. Less waste, right?
5. Roast for 15-20 minutes, or until the broccoli is tender-crisp and slightly charred around the edges. Keep an eye on it, as ovens vary. Sometimes I flip the florets halfway through for even browning.
6. While the broccoli is roasting, prepare the Sriracha mayo. In a small bowl, whisk together the mayonnaise, Sriracha, and lime juice until smooth. Adjust the Sriracha to your liking. I like it spicy, so I'm generous with the Sriracha!
7. Once the broccoli is done, remove it from the oven and let it cool slightly. This prevents the mayo from melting when you drizzle it on.
8. Drizzle the Sriracha mayo over the roasted broccoli. You can also serve the mayo on the side for dipping. Garnish with sesame seeds or chopped green onions, if desired. I love the pop of color the green onions add!
9. Serve immediately and enjoy! This roasted broccoli with Sriracha mayo is a fantastic side dish or a healthy snack. My niece loves it so much, she asks for it every time she visits. It's my secret weapon for getting her to eat her veggies. One time I forgot the sriracha and she knew something was off.