Recipe by Brynie Greisman

Broccoli Bake with Smoky Dipping Sauce

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Parve Parve
Easy Easy
8 Servings


- Egg - Soy

These veggies are sautéed first, adding an extra element of sweetness. The dipping sauce gives it a real kick, making this dish especially appealing.


Broccoli Bake

  • 2 tablespoons olive oil

  • 1 large onion, sliced in half-rounds

  • 4 cloves garlic, such as Mr. Dipz Peeled Garlic, coarsely chopped

  • 1 carrot, peeled and sliced in medium- thick half-rounds

  • 1 large red pepper, cut in half, then thirds, and sliced

Dipping Sauce

  • 1/3 cup low-fat mayonnaise, such as Gefen Light Canola Mayonnaise

  • 2 tablespoons ketchup

  • 1/2 tablespoon fish-free Worcestershire sauce, such as Tonnelli

  • 1/4–1/2 teaspoon Dijon mustard

  • hot paprika, to taste

  • cayenne pepper, to taste

  • 1/4 teaspoon Pereg Smoked Paprika

  • 1/8 teaspoon garlic powder

  • salt, to taste

  • pepper, to taste

  • 1 teaspoon honey


Prepare the Broccoli Bake


Heat oil in a large frying pan. Add onion, garlic, carrot, and pepper and sauté for 20 minutes, stirring occasionally. Midway, preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.


Place broccoli florets on the baking sheet. Add the sautéed veggies and mix. Drizzle with olive oil and season with salt and pepper. Place in oven and bake for 20–25 minutes, or until ready, mixing halfway through.


Remove from oven. Serve hot.

Prepare the Dipping Sauce


Place all ingredients in a small bowl and mix.


Taste and adjust seasoning, if desired. Serve alongside roasted veggies.


The smoked paprika adds a welcome dimension to the sauce. You can omit it if desired, but the taste will be compromised. You can also reduce it to have just a hint of the flavor.


Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.

Broccoli Bake with Smoky Dipping Sauce

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