If you’re looking for a way to make broccoli a little more exciting, this hot maple roasted version might just be it. The florets get roasted until crispy, then tossed in a sweet-and-spicy maple buffalo sauce that’s sticky, bold, and very addictive. It’s the kind of side dish that disappears fast, perfect for weeknight dinners, game day snacking, or whenever you’re craving something with a kick.
The sauce is where the magic happens.. buffalo heat + maple syrup for sticky-sweet caramelization + a little garlic and paprika to round it all out. Pair that with roasted florets that are crunchy on the outside and tender inside, and you’ve got yourself a veggie glow-up.
Prep Time
10 mins
Cook Time
45 mins
Servings
2-3
INGREDIENTS
For the broccoli
1 head broccoli, cut into florets
¼ cup all-purpose flour
¼ tsp garlic powder
¼ tsp crushed red pepper flakes
½ cup plant milk (add more if needed)
½ cup breadcrumbs (optional, for extra crunch)
For the hot maple sauce
4 tbsp buffalo sauce or hot sauce
2 tbsp melted vegan butter or oil
3 tbsp maple syrup
¼ tsp garlic powder
¼ tsp paprika
INSTRUCTIONS
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Cut broccoli into bite-sized florets.
In a bowl, whisk flour, garlic powder, crushed red pepper, and plant milk until smooth.
Toss broccoli in the batter until coated. For extra crunch, roll in breadcrumbs before placing on the baking sheet.
Roast in the oven for 15 minutes, flipping halfway.
In a bowl, whisk buffalo sauce, melted butter/oil, maple syrup, garlic powder, and paprika.
Transfer roasted broccoli to a bowl, coat with the sauce, then return to the baking sheet. Roast another 25–30 minutes until crispy and caramelized.
Enjoy hot, straight out of the oven.
NOTES/TIPS
You can make this recipe in the air fryer instead of the oven - it gets even crispier! Cook at 400°F for about 12–15 minutes, shaking halfway through, then toss in the sauce and air fry again for 5–7 minutes until caramelized.
