Time 20 minutes

Serving 4

For the Broccoli and Scallions

• 1 ½ pounds broccoli (about 3 good-sized crowns and their stems), cut into florets
• 4 scallions, cut into 2-inch pieces
• 4 tablespoons olive oil
• Kosher salt and black pepper

For the Vinaigrette

• ¼ cup freshly squeezed lime juice (from 1 to 2 limes)
• 1 scallion, finely chopped
• 1 ½ teaspoons light brown sugar
• ½ teaspoon red-pepper flakes, plus more to taste
• 2 tablespoons fish sauce
• 1 tablespoon finely chopped cilantro
• 1 tablespoon finely chopped mint

Step 1
Heat the oven to 425 degrees. In a large bowl, toss the broccoli and scallions with the olive oil. Season well with salt and pepper and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 15 to 20 minutes, tossing halfway through to ensure even cooking.

Step 2
While the vegetables roast, make the vinaigrette: In a small bowl, whisk all the ingredients until the brown sugar is dissolved. Taste and adjust seasoning if needed.

Step 3
Place the broccoli and scallions in a bowl and toss with the vinaigrette. Serve right away or the vegetables will become soggy.