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Crispy Roasted Broccoli with Tahini Sauce

Crispy Roasted Broccoli with Tahini Sauce


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Three simple things separate the kind of crispy, flavorful roasted vegetables that you could happily eat three nights a week from the kind that feel like a sad afterthought—and this roasted broccoli recipe gets it right. For one, making sure not to crowd the vegetables on the sheet pan ensures that they actually roast, not just steam. And cranking the heat—425°F is the sweet spot—helps to achieve exterior browning and caramelization more quickly, so that the veggies stay crisp-tender. Finally: SAUCE! Even the simplest, throw-together tahini sauce makes a platter of roasted broccoli feel a lot more special. And there you have it folks: roasted veggies you can actually get excited about.

Steps

  1. Preheat oven to 425°. (Higher heat = more caramelization, more quickly.) Remove bottom 2" of tough stem from 1 head of broccoli with a chef’s knife; discard. Cut broccoli crosswise, starting with the stem end (yep, you can eat most of the stem!) into ¼" slices. When you reach the crown, slow your slicing so you can push the florets to the side as they begin to fall with each slice. You want to have lots of loose florets. No matter what kinds of veggies you're roasting, you want to cut them into pieces that are about the same size so that they cook at the same(ish) rate.

  2. Transfer broccoli to a rimmed baking sheet. (If you don't have a proper, heavy-duty aluminum half sheet pan, this is a reminder to invest in one ASAP.) Drizzle with 2 Tbsp. oil; season with 1 tsp. salt and toss to coat. If you were interested in adding any spices—think curry powder, chile flakes, fennel seeds—this is the time to do it.

  3. Arrange broccoli on pan in a single layer, spacing so no pieces overlap (this ensures broccoli will roast properly, not just steam). Roast until nicely browned, even charred in spots, and crispy with a bright green interior, 8–10 minutes.

  4. Meanwhile, make your tahini sauce. Cut 1 lemon in half. Using a citrus juicer (or your hands), juice lemon (fish out any seeds) into a small bowl. Cut remaining 1 lemon into wedges; set aside for serving. Peel 1 garlic clove and use a Microplane to grate it into bowl with lemon juice. (We're big fans of grated garlic over here, especially when it comes to dressings and sauces. It's a hell of a lot easier than trying to get a fine, even mince with a knife, and there's no risk of biting into a big chunk of raw garlic later on.)

  5. Add 5 Tbsp. tahini, 1 Tbsp olive oil, 1 tsp. salt, and ¼ cup hot water and whisk until smooth. Give it a taste: The richness of the tahini and zippiness from the lemon should be nicely balanced, so adjust with more of either if necessary, and don't be afraid to add more salt if the sauce doesn't pop.

  6. Gently toss broccoli by giving pan a shake (or use a spatula). Continue to roast until browned in spots and tender, 5–8 minutes longer. As with all recipes, the amount of time it takes is going to have a lot to do with the equipment you're using—you want that broccoli to have plenty of color on it, so don't be afraid to keep roasting until you get there.

  7. Heat a small skillet over medium. Toast 2 Tbsp. sesame seeds, tossing frequently, until light golden and slightly fragrant, about 2 minutes. Don’t walk away; the seeds will burn quickly! Let cool. (And, FWIW, this recipe will still be good if you skipped the sesame seeds—but if you're going to use them, make sure to toast them, which will make them a lot more flavorful. Cool?)

  8. Transfer broccoli to a platter and drizzle with tahini sauce. Top with sesame seeds and reserved lemon wedges for squeezing over. One of the great things about roasted vegetables is that they're just as delicious room temperature as they are piping hot, so don't stress if the rest of dinner isn't ready yet.

Recipe by Lauren Schaefer

Related Video

Roasted Broccoli with Tahini Sauce

Reviews SectionI absolutely love this recipe and sometimes just make the tahini sauce to put on other things.AnonymousLos Angeles08/07/20Yum! I, like other reviewers, left the broccs in a little longer for more crunchy bits. Served with peppery soy saucey brown rice and some crispy fried tofu, with the tahini sauce drizzled on top of everything. I added some paprika and more garlic to my tahini sauce per our tastes. Definitely a super quick meal I’ll come back to.yagurlcarlyTucson, Arizona07/03/20When I printed the recipe, I did not get steps 2 - 4. Very inconvenient. It meant I had to run between my computer and the stove. The computer is not located near my kitchen.eceSan Lorenzo, CA06/17/20Such a delicious way to make broccoli more interesting. I didn't have tahini so I used hummus instead and it did the job. 10000000x more delicious with pomegranate seeds sprinkled on top! Also added some chopped up mint which was delicious. Highly recommend! The recipe is 5 stars with the addition of mint and pom seeds, 4 stars without.alexgoldman987988Toronto, Canada06/03/20We did this as a main for a meatless dinner and it was perfect! Used kosher salt as directed and the sauce was perfect, not too salty. We had sauce left over and used it to top roasted cauliflower a few nights later.AnonymousHouston TX04/20/20Just a note...this recipe calls for KOSHER salt. 1 tsp of table salt will be way saltier than 1 tsp of kosher salt. It matters.Tahini (tahina) does not taste like hummus. Hummus is made from chickpeas. Tahini is sesame seed paste. I've read several comments stating that the tahini tastes "like hummus" and it does not. Tahini is added to hummus, I think that's the confusion. Hummus is almost never served without tahini, but tahini is served in different ways, as a sauce on felafel - chickpeas ground up and formed into balls that are deep fried, served in a pita with salad and a thinner tahini drizzled on it) This is Israeli street food and it is amazingly delicious, far better and healthier than a fast food burger. Tahini is also good on short grain brown rice or white rice (or on any cooked grain, it's great on quinoa), as a salad dressing, on vegetables, on salmon, with meat, as a dip for raw vegetables, with crackers or bread.Depending on what you're doing with the tahini you might thin it out more or leave it thicker, adding more or less lemon juice, salt or garlic. I'd go thicker with more garlic and lemon when serving it on rice or fish, more lemon juice and water when using it as salad dressing. Tahini can seem difficult to work with at first, when you get it out of the jar it is very thick and can be almost solid. You'll know you're almost there when it lightens into a creamy ivory color. if it is separated in the jar tried to get equal parts of the solid and the oil. Follow a recipe to start but personal taste varies, for example I use almost all lemon juice and very little water. It also needs more salt then you might expect.LOVED this recipe! Super easy to make and SO flavorful! We added Salt to taste. Used Soom Organic Tahini and added a few sprinkles of The Spice House Sumac. Do NOT skip the Toasted Sesame Seeds!This is so delicious. The dressing would work really well on many other things, but it’s a perfect combo. Wasn’t too salty for us. We didn’t use all the dressing (probably about half gave a good coating) so saving it for something else later this week. Or maybe make this again!imogenpLondon, UK01/25/20So delicious! I didn’t read the reviews before I made it so I added the amount of salt it called for. Way too salty for me! And I love salt! That’s why I am giving it four stars. Also, not to mention the tahini sauce really just taste like a nicer version of hummus. However, other it is so tasty. I recommend trying it. Maybe use it as a base and get a little creative with it! ;)Loved it and have made this several times.mikermealsChicago10/21/19I had high hopes, but the tahini sauce simply tasted like hummus. That's fine if you want hummus on your broccoli.And I love salt, so I thought the other reviewers were probably overreacting about the amount of salt, but it was a tad too salty for us. (However, I wouldn't leave the broccoli unsalted as some have suggested, I would just lighten the salt in both parts of the recipe.)Great recipe, but still too much salt! I cut it by half and it was still too salty for my taste. Next time, only 1/2 tsp. of salt will be added to the sauce and none to the broccoli before roasting. Otherwise, tasty!Only giving this 4 stars because I agree with other reviewers - WAY too salty. Excited to make it again though with less salt. I'd probably just skip adding the salt to the broccoli and only put it in the sauce. I LOVE tahini on roasted veggies and this just vamps it up. 10/10 would recommend, but... WATCH YOUR SALT!Alycia.bFort Worth, TX04/23/19"Why would I ever want to eat broccoli any other way again?" -my boyfriendI've already made this several times in the last couple of months and it is a wonderful (and very easy) recipe.AnonymousDallas, Texas03/07/19Insanely good. Double it if you have more than two people eating dinner - my partner and I inhaled the whole dish! We added chile flakes for a bit of heat, and left the broccoli in the oven long enough for lots of 'crisp.' Will definitely make it again and play with other ingredients.This was very good. I needed a lot more water to thin my tahini sauce. Didn’t find the broccoli too salty. Next time I might crank the heat up to 450 to get more crispy bitsyum. had to run out for one minute after making this for lunch. thankfully I had tasted it before I left because my husband ate most of it before I got back. he says yum too. really really good. can’t wait to make it again. a note on the tahini, some brands are more bitter than others; we prefer Trader Joe’s organic, not only for flavor, but the smaller jar size too.AnonymousLong Island, NY10/31/18Had 1/3 of a head of broccoli in the fridge starting to look pretty sad, happened to have the rest of the ingredients except for the sesame seeds. Thought I'd make it up to just try something a bit different and not waste the veg.. and have just devoured the plate. I love my salt but agree with the others that if the broccoli is salted before roasting it is a bit much with the dressing too. Apart from that and I will be making this a lot now! Would make a lovely, filling little lunch with any leftover meats etc. and I'm looking forward to trying it with the seeds once I've managed to do a shop!Deeelish! Followed recipe, but will reduce salt by half next time. We had with burgers but spectacular enough for a formal dinner!AnonymousOceanport, NJ10/03/18This was very good but be careful of how much salt the recipe tells you to add to the sauce. I found mine to be entirely too salty. Other than that its easy and delicious.SethlewisDenver, Colorado10/01/18Sauce is delicious. 1 tsp salt for the broccoli seemed like a lot - only used about half, and still found it way too salty. Very tasty besides this!AnonymousNew York09/30/18Don't know if it was the brand of Tahini I had but the sauce was waaay too salty. Wouldn't need to add any salt to it.This. Is. Unbelievable. This was SO simple to make and delicious. This will be in heavy rotation in my kitchen. Tahini can be bitter, so if you’re unfamiliar with it, be prepared for that—I think the acid in the lemon balanced it out perfectly, but you may find you like certain tahini brands more than others.AnonymousNorth Carolina09/26/18Way too salty. Otherwise tasty.

Roasted Broccoli with Garlic & Basil Tahini Sauce

I’ve been so excited to share this recipe with you guys! Ever since I made this Roasted Broccoli with Garlic and topped it with the most amazing Basil Tahini Sauce I have not been able to get it off my mind…

The could be the prettiest broccoli you’ve ever seen.

It also could be the most tasty version of broccoli you’ve ever eaten.

This recipe is a bit of a mash up of a couple other recipes that I love. First, I started with my favorite recipe for roasted broccoli. Roasting it at a high temperature (425-degrees) and letting it get good and browned, makes it so crispy and delicious and flavorful. Then, tossing it with a little lemon zest when it’s hot out of the oven, adds just an extra layer of flavor.

Then, I put a twist on my green tahini sauce, and instead of adding cilantro, parsley and jalapeno, I added in lots of fresh basil.

I now want this sauce on everything…

It’s creamy. It’s tangy. It’s got so much basil flavor. It’s almost like a sophisticated ranch dressing...

Not only is this sauce amazing drizzled over the roasted broccoli, but I’ve also been drizzling it over my roasted chicken, and dipping these zucchini fries into it. It would also make an amazing salad dressing. As an added bonus, it’s incredibly easy to make. All you need is a blender and like 5 minutes.


Roasted Broccoli with Lemon Tahini Sauce (Vegan, Gluten Free)

Bring your broccoli to the next level with this creamy, dreamy lemon tahini sauce! Everyone will love this healthy, addicting side dish.

  • Author:Alex Aldeborgh
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: serves 3 – 4 1 x
  • Category: side dish

Ingredients

  • 2 heads broccoli, chopped into florets
  • 1 tbsp avocado oil or olive oil
  • 1/4 tsp paprika
  • Salt
  • Pepper
  • 1/4 cup tahini
  • 2 tbsp fresh squeezed lemon juice
  • 1/4 tsp garlic powder
  • Salt
  • Pepper
  • 1/4 cup cold water

Instructions

  1. Preheat oven to 425F. Line a baking sheet with parchment paper.
  2. Toss broccoli in avocado oil, paprika, and a generous shake of salt and pepper. Spread it onto the prepared baking sheet, and roast for 20-25 minutes until lightly browned and crispy.
  3. While broccoli cooks, prepare the sauce. Whisk together tahini, lemon juice, garlic powder, and a generous shake of salt and pepper. At this point the sauce will get thick and clumpy.
  4. Whisk in cold water, 1 tbsp at a time. The sauce will loosen up and become creamy. Continue adding water until desired consistency/thickness. I added about 4 tbsp water.
  5. Plate broccoli and drizzle with as much tahini sauce as desired.
  6. Sprinkle with red pepper flakes and sesame seeds, if using.

Notes

Keywords: vegan, gluten free, tahini, lemon tahini sauce


Roasted Broccoli with Lemon Herb + Garlic Tahini Sauce

Back when I lived in Bushwick, i would eat at the Bushwick Pita Palace pretty much any time I didn't feel like cooking. Yeah, it was a total dive but it was a solid choice for a falafel salad loaded with every single veggie you could imagine. And the sauce, oh man, let's talk about the sauce. I've been trying to recreate their herby, lemony, garlicy tahini sauce ever since I first had it. It's nutty, tangy, herbaceous and rich -- basically heaven on earth -- but like in a healthy-ish way.

Now that I live in a town without a slightly sketchy yet bombass falafel/burrito shop like the Bushwick Pita Palace, I have to make my own. And I'm not gonna lie - after a few dozen tries, I've gotten pretty dang close!

But instead of simply using it to cover deep fried delicious falafels, I started using the sauce on a variety of things. My most favorite being roasted broccoli! It's nutty yet bright and it it's finger-lickin' good! Yes, I said it.

So what would you serve this with? Well, falafel salad OBVIIIIIII! But for real, I served it last night with a leg of garam masala roasted lamb and some citrus + raisin laced Israeli cous cous. You could also just serve it over a bowl of brown rice with some grilled meat. Or a healthy salad loaded with veggies. I mean honestly, once you try this multifunctional sauce, you'll want to have some on hand at all times.

As for cooking tips: 1. Try to keep the broccoli stalks on the longer end - I think it makes the dish look much more elegant and you get less waste since you use more of the stem. 2. Make the sauce as soon as you put the broccoli in the oven. It takes a a little bit for the flavors to bloom and the 30 minutes for roasting is adequate time!


Goodbyes + RECIPE: Roasted Broccoli with Tahini Maple Mustard Sauce

Two days ago we said good bye to our employees on the most lovely late fall day. The breeze was gentle (but brisk), the sun was shining, and the team hadn’t been together in full for over three weeks (and hadn’t worked together without worker shares since the spring). It was the perfect way to close the season because it felt so much like the start.

We did a variety of tasks. That’s what fall on the farm looks like. The day began looking towards 2018. Kyle prepped two beds of beautiful, cool soil with the moaning BCS and we followed behind sticking both garlic cloves (for regular garlic) and full bulbs (for green garlic) into the earth. My Carrot and I bickered about the most efficient way to get the garlic in the ground, as we always do. And our team stood by with patience and kindness, as they always have.

Then we moved to the tomato field: to the clean up and closure of 2017. We raced down the rows removing staples from landscape fabric as fast as we could (I obviously won) and then as a team dragged 100-foot pieces of fabric into the drive rows of our field to dump off the debris and roll the fabric up for efficient storage. After twelves rolls of fabric were neatly stacked we moved onto the trellis. Cutting each line of tomato twine piece by piece and dropping the pieces into buckets.

As we worked alongside each other, we chatted about next steps in life. One of our employees is moving to Viroqua where she’ll continue her training as a doula and her boyfriend will start a farming enterprise of his own. The other is exploring what his career path will look like with his now two-month old baby. We talked business growth and development, B corporations, conscious capitalism and the Whole Foods merger I hadn’t had time to wrap my head around during the busy farming season.

Then off to finish the leek harvest before the weather gets any colder. We laughed and contemplated what vegetable identities our employees and loved ones possessed. We easily spent the day falling in and out of conversation. I woke up the next morning with a wind-burned face and chapped lips but a happy, light heart filled with enormous gratitude.

In the heat of the season, it’s too easy to take people for granted. To feel stressed, overwhelmed and overworked and not appreciate what’s in front of you. I wish that wasn’t my reality but as of right now, it is. My moods swing with the seasons and I’m not always my best self July through September. It was a real blessing to get one last day together for the year when I could say goodbye with love, respect and appreciation in my heart.

Then we returned home and did what we do best: turned the oven up to 400 degrees, roasted up three heads of broccoli, whisked together a sauce, tossed in some sliced scallions and called it dinner. The meals prepared quickly with a glass of wine after a long day of hard work and great conversation turn out to be some of my favorites. I get home and start chopping before having any idea what’s on the menu. Things fall onto pans and come together in bowls. It’s not rushed, fussy or overthought, just whipped out together easily like an extension of our day in the fields. That’s this salad. And I hope you love it as much as I do.

ROASTED BROCCOLI WITH TAHINI MAPLE MUSTARD SAUCE
Feel to make a double or triple batch of this sauce and just store it in your fridge for pretty much any fall meal: roasted veggies, salads, or grain bowls in your future.

Serves 2-6 (depending on whether you are making it a meal or a side dish)
Takes 1 hour (mostly inactive while you wait for the broccoli to roast)

2-3 heads broccoli, cut into bite-size florets
3 tablespoons olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 bunch scallions, sliced
Tahini Maple Mustard Sauce (see below)
1 cup toasted, shelled pistachios

  1. Preheat oven to 400 degrees.
  2. Combine broccoli, olive oil, salt and pepper on two large baking sheets. Roast for 40-50 minutes, rotating once for even cooking. You are looking to go way behind steamed broccoli here. You will know it’s done when at least two of the edges get brown and crispy.
  3. Divide broccoli into bowls, top with scallions and drizzle with a generous amount of sauce. Top with toasted pistachios.

Tahini Maple Mustard Sauce
1/4 cup tahini sauce
1/4 cup water
2 tablespoons olive oil
2 tablespoons champagne vinegar
2 tablespoons maple syrup
1 tablespoon Dijon (or stone-ground) mustard
1 garlic clove, minced
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper


As I type this, I’m practicing my songs for the Christmas concert in December. This seems wrong because the weather doesn’t match the feel of the songs. I don’t know if it will ever not be weird to me to have 90 degree weather in October, but I’m coping. I try to avoid using the oven too much when it’s hot. But, today I made an exception. It just has to be done earlier in the day when it’s still cool out. And, even though it warms up the house a lot, it’s worth it to be rewarded with roasted veggies.

Roasted broccoli is one of my favorite things. Sure, it can make the house smell like toots, but it tastes so good that it doesn’t really bother me. And roasted summer squash, I can eat the entire pan by myself. Easy.

I tossed them with some olive oil, salt, pepper, and cayenne. Simple.

While they roasted I blended together some sauce (which could be a dip, just make it a little thicker). It contained things like garlic, ginger, basil, tahini paste, and homemade yogurt. I’m totally on a homemade yogurt kick right now. It’s the best, and it’s not too difficult to make. When I make it, I feel like I’m winning at life. Same with homemade bread. I guess we all have our things that make us feel like we’ve accomplished something great. Those are two of mine.

This sauce might be another. It’s a bit Asian-inspired, with the soy sauce (liquid aminos if you’re gluten-free) and the tahini. If you have leftovers, you might use it on an Asian Chicken Salad or a Napa Cabbage Slaw. If you don’t have tahini paste (which is ground up sesame seeds), you could use almond or peanut butter.

I served the veggies drizzled with the sauce, over some brown rice. Other options would be to serve it over pasta, spaghetti squash, chicken, tofu, or just dip the veggies in the sauce. They’re great that way too.

I see cooler weather in the forecast. It’s almost the season for all the roasted veggies, soups, and stews.


The key to get that golden brown edge is to turn up the heat. So you’re going to preheat your oven to 425 degrees Fahrenheit. Then the rest of this recipe comes together in a snap.

  1. Prep. Line a baking sheet with parchment paper, or coat it with cooking spray.
  2. Toss. On the baking sheet, toss the broccoli florets with olive oil and minced garlic until they’re well coated. Spread them out into an even layer and season with salt and pepper.
  3. Bake. Pop this in the oven for 20 minutes, until the edges are crispy and slightly browned.
  4. Garnish. Serve this immediately with freshly shaved parmesan and a squeeze of lemon juice.


How to make Roasted Broccolini with Tahini Sauce

  1. Make the sauce first because it needs 15 minutes or so to let the flavour develop
  2. Toss broccolini with oil, garlic, salt and pepper
  3. Roast it hard and fast in a hot oven 220°C/425°F (200°C fan) to get some colour on the tips without it going soft and soggy inside. Hard and fast is my default roasting technique for all vegetables – because I like to get colour on themwithout the vegetables turning into mush. Few examples: Eggplant, carrots, broccoli, mushrooms.
  4. Pile the broccolini on a plate, drizzle over sauce, scatter with nuts of choice. Alternative: Smear most sauce on plate, pile over broccoli then finish with a little drizzle of sauce. This looks a bit neater when people start digging in – it’s a “restauranty” way to plate up.

Above is a photo of what the broccolini looks like straight out of the oven. Notice how:

  • the stems are still nice and green (they are cooked through and tender but most definitely not soggy and sad)
  • the ends are golden and crisp but still hold their form (ie not wilted and overcooked) and
  • the broccolini isn’t flat and soggy, it still has a nice form to it. You want it to sag a bit when you pick it up – if it doesn’t, it means it is still raw – but not flop in a dismal mess (which means it’s overcooked).


How to Make this Vegetarian Buddha Bowl

Step 1: Cook Barley on Stovetop

You can use any grain you would like with this recipe, but barley adds that extra texture and nutty flavor. It’s one of my favorite grains.

How to cook Barley

  • Bring 8 cups of water to a boil in a pot with 1 tsp Kosher salt.
  • Add 1 cup barley, return to a boil.
  • Reduce heat to medium-high and boil uncovered until tender about 30-45 minutes. Drain off any excess cooking water.

Step 2: Toast Nuts in Oven

While the oven heats up in preparation for cooking the broccoli, it’s a perfect time to toast the walnuts. They take just a few minutes, so be vigilant and don’t walk away!

Step 3: Roast Broccoli

Trim up the broccoli into bite-sized pieces and coat liberally with olive oil, salt and pepper for roasting.

Step 4: Prepare Creamy Tahini Dressing

While the barley and broccoli are finishing up, blend all the dressing ingredients. The dressing is potent tasted on its own, but when mixed with the barley and veggies it packs just the right amount of flavor.

Step 5: Prepare Extra Toppings

Chop some bell pepper to give this broccoli grain bowl a burst of color and crunch. Add creamy goat cheese for that tangy richness.


Roasted Broccoli with Sesame Ginger Tahini Sauce (Vegan, Gluten Free)

You’ll never want to make broccoli any other way after trying it tossed in the best sesame ginger tahini sauce! It’s so addicting and healthy.

  • Author:Alex
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: Serves 6 1 x
  • Category: side dish

Ingredients

  • 2 large heads broccoli, cut into florets
  • 1 tbsp olive oil
  • Salt
  • Pepper
  • 1/3 cup tahini
  • 2 tbsp tamari (or soy sauce if not glu ten free)
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • Juice of 1/2 lime
  • 1/2 tsp chili paste
  • 2 tsp maple syrup
  • 1 clove garlic, grated or minced finely
  • 1/2 inch piece of ginger, peeled and grated or minced finely
  • 3 tbsp cold water
  • 1 tbsp sesame seeds
  • 2 tsp crushed red pepper flakes

Instructions

  1. Preheat oven to 400 degrees F.
  2. Toss broccoli florets in olive oil and salt and pepper to taste. Spread in an even layer on a baking sheet and roast for 25-30 minutes until nicely browned.
  3. While broccoli roasts, prepare the sauce.
  4. Whisk together tahini, tamari, sesame oil, rice vinegar, lime juice, chili paste, and maple syrup.
  5. Add grated garlic and ginger and whisk to combine.
  6. Add water and whisk until sauce is completely smooth and thinned out, but still viscous. Add more water for a thinner sauce.
  7. Place broccoli in a bowl and drizzle generously with desired amount of sauce (I used about 5 tbsp). Gently toss to coat broccoli florets.
  8. Serve garnished with sesame seeds and crushed red pepper.

Notes

  • Sauce may thicken up and look grainy as you whisk the ingredients together. It will thin out and get smooth when you add water! Add enough water as necessary to thin it out.
  • This dish tastes good warm and cold.

Keywords: sesame ginger tahini, roasted broccoli, roasted vegetables, vegan, gluten free, sesame ginger tahini sauce

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