Tahini sauce adds delicious flavor depth to roasted vegetables. Give it a try with broccoli, and then maybe branch out to butternut squash or asparagus. Left over sauce is delicious in scrambled eggs or on top of a grain bowl.
Ingredients:
1-1/2 pound broccoli
2 Tbl. olive oil
Salt and pepper
Instructions:
Preheat oven to 450 degrees and line a baking sheet with parchment paper.
Slice the broccoli crowns 1/3" thick. Peel the thick exterior of the stems and then cut the stems into 1/2" pieces. Put all of the broccoli on the baking sheet and then toss with the olive oil and salt and pepper. Spread evenly (use a second baking sheet if necessary -- you want space between the pieces).
Place baking sheet(s) into the oven and cook for about 15 minutes, tossing half way through. You want the broccoli to be nicely browned and even charred a bit on the florets.
Remove from oven and place on plates, then drizzle the sauce over the top or serve on the side for dipping if you prefer.
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