Thursday, February 19, 2015

Roasted Broccoli with Lemon Tahini Sauce

I love steamed broccoli. It was a common veggie at the dinner table of my youth. These days, I love mixing it up! Last night I made roasted broccoli with a lemon tahini sauce.

Tahini is like peanut butter except it is ground sesame seeds instead of peanuts. It has an earthy, nutty delicious flavor. While most folks think of hummus, tahini is delicious in many other dishes as well!

Roasted Broccoli with Lemon Tahini Sauce
  • Non-stick spray
  • 1-2 pounds of fresh broccoli
  • 2 tablespoons olive oil
  • salt and pepper, to taste
  • 1/4 cup tahini
  • 1 large (or two small) lemon, juiced
  • 1/4 teaspoon garlic powder
  • 2-3 tablespoons water
  • salt and pepper 
Optional: whole sesame seeds and/or crushed red pepper to garnish
  1. Preheat oven to 450 degrees and spray a large baking sheet with non-stick spray (or line with parchment paper). 
  2. Wash the broccoli in cold water and remove any leaves and trim off any dry ends. Cut into large florets and place on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. 
  3. Bake for 8 minutes. Remove tray from oven and turn broccoli florets over. Return to the oven and bake 8-10 minutes more, or until broccoli is browned and fork tender. 
  4. While broccoli is roasting, mix tahini, lemon juice, garlic, salt and pepper. Add water until mixture is thin enough to drizzle. 
  5. When broccoli is roasted, drizzle with the tahini sauce and garnish with sesame seeds and/or crushed red pepper, if desired.
My husband and I served this as a side dish to some Aidells chicken sausages and spaghetti squash. We microwaved the spaghetti and tossed with a bit of butter, salt and pepper. The sausages just took a few minutes to brown
in our favorite cast iron skillet!

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