SPICY ASIAN-ROASTED BROCCOLI AND SNAP PEAS

5 cups broccoli florets (from about 2 broccoli crowns)
3 cups fresh sugar snap peas, trimmed (about 12 ounces)
6 to 8 red or orange fresh Thai chiles, stems trimmed
3 tablespoons extra-virgin olive oil, divided use
2 tablespoons plus 1 teaspoon toasted sesame oil, divided use
1 teaspoon kosher salt
2 tablespoons fresh cilantro leaves, chopped
1 1/2 tablespoons light-colored miso (white or yellow)
1 tablespoon honey
2 teaspoons sambal oelek (Asian chile paste)
1 teaspoon finely grated orange zest
1 teaspoon grated fresh ginger
1 clove garlic, minced

Position a rack in the center of the oven and heat the oven to 450 degrees F.

Put the broccoli, peas, and chiles in a large bowl; toss with 2 tablespoons of the olive oil and 2 tablespoons of the sesame oil. Sprinkle with salt and toss again.

Transfer the vegetables to a 10x15-inch Pyrex dish and roast, stirring once, until the peas are lightly browned and the broccoli tops are quite dark in spots, about 22 minutes.

Meanwhile, in a small bowl, whisk the remaining 1 tablespoon olive oil, the remaining 1 teaspoon sesame oil, cilantro, miso, honey, sambal oelek, orange zest, ginger, and garlic. Pour the mixture over the roasted vegetables and toss to coat. Remove the chiles (or leave them in for color but warn diners not to eat them). Serve immediately.

*If you have trouble finding fresh Thai chiles (also called bird chiles), try using the same amount of the dried version.

Servings: 4
Source: Best of Fine Cooking, Fresh, Spring/Summer 2006