Roasted broccoli covered in a light, flavorful dressing and a yummy crunchy topping is the perfect side dish to bring to a cookout or potluck!
This Roasted Broccoli with Crunchy Ramen Noodles comes together with simple ingredients and is a fun twist on the traditional ramen slaw recipe. The whole thing comes together in about 30 minutes. Just spread your broccoli on one sheet pan and toss with olive oil and salt. On another pan spread out your crushed ramen noodles and sliced almonds and toss with melted butter and salt. While they are baking make the dressing. Add the dressing to the broccoli as soon as it is done roasting, but wait to put the crunchy topping on until you are ready to serve.
Optional Additions & Substitution Ideas
- 1/4 cup sunflower seeds or pumpkin seeds
- Instead of almonds use cashews or peanuts
- Swap broccoli slaw and skip roasting the broccoli
- Double for the ramen crunch topping for an everyday salad topping
It goes great as a side to grilled chicken, steak or pork!
If you are looking for more summer side ideas check them out here.
If you are looking for more salad recipes you can find them here.
Roasted Broccoli with Crunchy Ramen Noodles
Roasted broccoli covered in a light, flavorful dressing and a yummy crunchy topping is the perfect side dish to bring to a cookout or potluck!
Ramen Ingredients
- 1 package ramen noodles (spice mix removed)
- 1 1/2 tablespoons melted butter
- 1/2 cup sliced almonds
- 1/4 tsp salt
Broccoli Ingredients
- 1 1/2 lbs broccoli florets
- 2 tablespoons olive oil (or avocado)
- 1/2 tsp salt
Dressing Ingredients
- 1/2 tbsp olive oil
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup or honey
Crunchy Ramen Instructions
- Pre-heat oven to 350 and line an additional sheet pan with parchment paper for easier clean up.
- Break the ramen noodles into small pieces (1/2 inch big/noodles should be mostly broken up) onto sheet pan.
- Add sliced almonds and toss with melted butter and 1/4 tsp of salt.
- Bake for 15 minutes or until lightly browned (note: you can roast the broccoli at the same time see step 4 below). Mix the dressing ingredients together in a medium mixing bowl.
Broccoli Instructions
- Pre-heat oven to 350 and line a sheet pan with parchment paper for easier clean up.
- Chop broccoli into medium to small pieces.
- Spread out onto sheet pan and coat with 2 tbsp of oil and 1/2 tsp salt.
- Roast for 25 minutes or until lightly crispy and softened. Roast at the same time you are doing the ramen. After 15 minutes take the ramen out and keep the broccoli in for 10 minutes longer.
Assembly Instructions
- Mix together the dressing ingredients in a cup or jar.
- As soon as the broccoli has finished roasting add it to a serving bowl and toss with the dressing.
- Add crunchy ramen topping just before you are ready to serve. You can serve this warm or at room temperature. This can be made ahead: Wait to add the topping until you are ready to serve. If you make it the day before, bring the broccoli to room temperature and add the crunchy topping and enjoy!
- This will keep in the fridge covered for 2-3 days. The topping will soften though.
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