Roasted broccoli is also a good side, but this recipe add an Asian twist by using Tahini sauce, which is based on sesame seeds. You can by this sauce but I recommend trying my Tahini recipe.
Ingredients
- 1 lb Broccoli florets with a little bit of stem
- 3 TBL Olive oil – divided
- 2 tsp Kosher salt
- 2 Lemons
- 1 garlic clove
- 5 TBL Tahini
- 2 TBL Raw sesame seeds
Process
- Mise en Place: Measure and prepare your ingredients prior to starting.
- Preheat oven to 425 F.
- Remove bottom of stems so they are about 2″ long before the flower parts. Cut each stem section in half length-wise, then cut each half in half so you have four long sections from each stem.
- Put the quartered broccoli in a used produce bag and drizzle with 2 TBL olive oil and 1 tsp salt. Shake to distribute and coat well.
- Roast until nicely browned ~10 mins.
- Make Tahini Sauce
- Cut one lemon in half and squeeze out the juice.
- Cut other lemon into wedges and set aside.
- Peel one garlic clove and grate into lemon juice.
- Add Tahini, 1 tsp salt, 1 TBL of olive oil, and 2 oz hot water.
- Whisk until smooth.
- Toss broccoli and roast another 8 mins.
- Toast sesame seeds over Med heat until lightly golden ~2 mins. Allow to cool.
- Transform broccoli to serving plate and drizzle with sauce.
- Sprinkle toasted sesame seeds and garnish with lemon wedges.
