This spicy, Asian-inspired sauce would be fantastic on just about any roasted veggies!  A sweet-yet-salty-yet-spicy sauce made stove top with chili sauce, soy sauce, fresh orange juice, sesame oil, and brown sugar, this warm sauce is poured over roasted broccoli florets and finished off with toasted sesame seeds for a touch of crunch. Try this sauce idea even in your next stir fry, or on a crunchy broccoli slaw as a vinaigrette idea.

Tagged: broccoli, brown sugar, charred broccoli, charred orange-chili broccoli, chili sauce, Cooking Light, Cooking Light magazine, orange juice, roasted broccoli, sesame oil, sesame seeds, soy sauce