Asian Broccoli

• 2 heads broccoli (1 1/2 to 2 pounds), cut into florets, stems trimmed and cut into slices 1/4-inch thick
• 2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 1 1/2 teaspoons ground ginger
• Pinch red pepper flakes
• 3 garlic cloves, smashed and peeled
• 1/4 cup olive oil
• 3 scallions, chopped (about 1/4 cup)
• 1/4 cup coarsely chopped fresh cilantro
• 5 large fresh basil leaves, torn
• 2 tablespoons coarsely chopped fresh mint
• 1/4 cup rice wine vinegar
• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 2 teaspoons toasted sesame oil
• 1 teaspoon soy sauce
• 1 teaspoon fish sauce, optional
• 1 teaspoon sriracha hot sauce, optional

1. Heat oven to 450 degrees.
2. Put broccoli in a bowl and season with salt, black pepper, ginger and red pepper flakes.
3. Toss with garlic cloves and oil.
4. Spread broccoli on a baking sheet and roast for 15 to 20 minutes, until tender and lightly browned.
5. Discard garlic cloves.
6. While broccoli roasts, combine scallions, cilantro, basil and mint in a large bowl.
7. Make the vinaigrette: In a small bowl, combine rice wine vinegar, lime juice, olive oil, sesame oil, soy sauce and, if you want a stronger-flavored dish, fish sauce and sriracha.
8. Whisk until emulsified.
9. Add cooked broccoli to the large bowl with the herbs and toss.
10. Add vinaigrette, to taste, and toss.
11. Serve warm or at room temperature.

broccoli, kosher salt, black pepper, ground ginger, red pepper, garlic, olive oil, scallions, fresh cilantro, fresh basil, fresh mint, rice wine vinegar, lime juice, olive oil, sesame oil, soy sauce, fish sauce, hot sauce

Taken from cooking.nytimes.com/recipes/1014571 (may not work)